Cucumber & Watercress Sandwich Recipe
Great for an afternoon tea or as a light lunch or dinner with a bowl of your favorite soup.
Ingredients
- These ingredients are for 4 Sandwiches:
- 8 slices of bread (Your Choice)
- 8 ounces whipped cream cheese
- 1-2 Tbs Chopped dill
- 1 large English cucumber peeled or
- 1 large cucumber peeled and seeded
- 1-2 cups washed and dried watercress stems removed
- salt & pepper to taste
Directions
- Allow the cream cheese to come to room temperature. Add the dill and about a ¼ teaspoon each of salt & pepper. Whisk briskly to combine, taste and adjust seasoning if necessary.
- Take the peeled cucumber and on a mandoline slice them as thin as you can without them losing their shape.
- Spread the cream cheese mixture over one side of all eight slices of bread. Arrange the cucumbers by overlapping in rows to cover 4 bread slices completely. Lightly salt & pepper the cucumbers. Now arrange a layer of watercress over the cucumbers. Top with the other slices of bread.
- For truly traditional sandwich cut the crusts off and then in 4- 6 pieces depending on how big your bread is. Each section should be a "2 bite" piece.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 215 | 50% |
| Total Fat 24.38g | 30% |
| Saturated Fat 12.22g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 578mg | 24% |
| Potassium 310mg | 9% |
| Total Carbs 42.76g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.65g | 3% |
| Protein 11.57g | 19% |
