Watercress and Cream Cheese Tea Sandwiches
Ingredients
- 16 slices soft white bread
- 8 oz cream cheese softened
- 1 tablespoon mayonnaise
- 2 cups watercress washed and dried, tough stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Beat the cream cheese and mayonnaise together with the salt and pepper until smooth and spreadable.
- Spread the mixture edge to edge on all 16 slices of bread.
- Pick through the watercress and discard any thick stems, keeping only the leafy sprigs.
- Lay a generous, even layer of watercress over 8 of the slices, letting a little peek past the crust.
- Top with the remaining slices, cream cheese side down, and press gently so the leaves stay in place.
- Trim the crusts off with a serrated knife for a clean, square edge.
- Cut each sandwich into 3 fingers, so the green shows along one cut side of each piece.
- Arrange on a platter and serve within 1 hour: watercress wilts and turns the bread soft if it sits much longer.
Good to Know
Make the cream cheese base a day ahead; assemble with the watercress no more than an hour before the party starts.