Victorian Watercress Tea Sandwiches for High Tea and Picnics

Recipe by French Tart
READY IN: 5mins
SERVES: 4

INGREDIENTS

Nutrition
  • 2
    bunches watercress
  • softened butter
  • 16
    thin slices bread
  • sea salt and black pepper
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DIRECTIONS

  • Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
  • NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).
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