Watercress and Cream Cheese Sandwiches

Name: Watercress and Cream Cheese Sandwiches
Yield: Makes 4 Rounds of Sandwiches
Cuisine: British
Ingredients: Squeeze of lime or lemon juice; Squeeze of lime or lemon juice; 8 thin slices of wholemeal or brown bread; 8 thin slices of wholemeal or brown bread; 100 g (4 oz) cream cheese; 25 g (1 oz) butter, softened; 1 bunch of watercress, picked into small sprigs; Salt and pepper; Salt and pepper

Preparation info

Makes
4
Rounds of Sandwiches

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Watercress, with its peppery fresh flavour, was popular for afternoon tea – and nursery, family and high teas as well – and here I have mixed it with cream cheese for a moist and tasty sandwich filling.

Ingredients

1 bunch of watercress, picked into small sprigs
25 g (1 oz) butter,

Europe
United Kingdom
Main course
Sandwich
Vegetarian

Method

The watercress can be completely picked, just using the leaves, but I prefer the bite and texture gained by including the stalks. It’s best to rinse the leaves before picking. Any water left on can then be easily shaken away.

Mix the softened butter with the cream cheese and spread onto the eight slices.

Add a squeeze of lime or lemon to the watercress, season with salt and pepp