If you think of nasturtiums and watercress as close relatives, which they are, then using nasturtium leaves and flowers in a sandwich might seem almost traditional. The peppery taste of the nasturtium leaves and flowers has a clear similarity to watercress. Be sure the flowers you use are unsprayed.
Nasturtium plants are prolific, so choose the smallest, most tender leaves. Wash and dry them, remove the stems, and lightly chop the leaves. Dress them with a little oil and lemon juice. Salt lightly. Spread a thin layer of butter over the bread, cover with the dressed nasturtium leaves and several petals, and cover with another slice of bread. Cut the sandwiches into triangles and serve.
© 1990 Deborah Madison. All rights reserved.