Watercress sandwiches

They're not just for tea anymore!

We passed watercress at our grocery store the other day, and it looked so fresh, so summery, that we had to buy some. We know watercress makes a mean salad, but we love it even more in sandwich form. Cream cheese tempers the peppery flavor of the 'cress. And who doesn't love chives and cucumbers?

Also, we leave the crusts on. Because they're good. The end.

Watercress has enjoyed some amazing health claims lately. This perennial plant contains calcium, iron, folic acid, vitamins A and C as well as phytochemicals and antioxidants.

Serve these watercress sandwiches with soup for a nice, light supper.

Rating: Truly 1/2 hassed (There's a little chopping involved, but it's a sandwich, yo. How hard can it be?)

Here's what you need and how you do it

1-1/2 cups watercress, stems removed

3 Tablespoons fresh chives, chopped

1/2 cup cream cheese

Six slices bread

1/2 cup cucumbers, peeled and thinly sliced

Spread cream cheese over bread slices and layer with watercress, chives and cucumbers. Cut into small squares and serve.

For a printable version of this recipe, click here.

Comments

[Suzanne]

I love watercress to top off an egg salad sandwich, with the egg salad very dry ala the Barefoot Contessa. Oh, and a slice of pepper jack cheese too. Holy mackeral, can you tell it's lunch time here?

BTW,that bread you've used look yummy, is it a sourdough???

[Half Assed Kitchen]

Mm, on egg salad. That sounds great.

Yes, good eye. It is sourdough.

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