Watercress Tea Sandwiches
from the kitchen of Sharmagne Leland- St.John

2 bunches of fresh watercress
Salted butter, softened
8 thin slices of multigrain bread
Salt and white pepper to taste

Wash the watercress and remove the leaves from
the stalks.

Place the leaves on paper towels to absorb left-
over water. Remove the crusts from the bread
and slather with the butter.

Arrange the watercress over 4 slices of bread
and season with the salt and pepper. Top with
the remaining 4 slices of bread and cut into
triangles.

If you are not going to serve right away, wrap
them in moist paper towels and refrigerate.


 

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