English Cucumber and Watercress Sandwiches

Ingredients

• English Cucumbers, washed and sliced thin
• 
  Watercress Filling:
• 3 oz. cream cheese, softened
• 1/4 cup sour cream
• 1 cup watercress, chopped
• 1 teaspoon freshly sqeezed lemon juice
• 1 teaspoon fresh chives, chopped
• Salt and pepper to taste
• Buttered bread, such as white, wheat, rye or pumpernickel

Procedure

1. Cream the chees and sour cream together. Add in the rest of the ingredients, with salt and pepper to taste. For sandwiches: butter bread, and spread on the watercress filling. Arrange in overlapping layers thinly sliced cucumbers. Trim crusts and cut in rectangles or triangles.

Notes

Tip: Buttering the bread before adding the filling helps keep the bread from absorbing too much liquid.

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on September 10, 2010. It was updated on October 13, 2020.