Watercress Tea Sandwiches
32 thin slices peeled cucumber
4 tablespoons unsalted butter or cream cheese, at room temperature
8 thin slices white sandwich bread
1/2 cup watercress leaves
1/2 cup radishes, thinly sliced
Coarse salt, to taste
Using paper towels, pat the cut surfaces of the cucumber and radish slices to remove any excess moisture. Lightly spread butter or cream cheese on one side of each bread slice. Scatter the 1/2 cup watercress leaves evenly over the buttered bread slices. Layer the cucumber slices and then the radishes over the watercress leaves on the bread slices. Top with the remaining 4 bread slices, buttered side down.
Using a sharp knife, cut off the crusts from each sandwich and then slice the sandwiches in half, either straight down the middle or on the diagonal.
Arrange the sandwiches on a china plate. Serve with tea.
Make it vegan: Use a non-dairy butter on the bread slices.
2. Make it a high tea: Make a light dinner by adding cheese or meat to sandwiches.
3. Add some fiber: Use whole wheat or whole grain bread.
4. Fruity addition: Add a thin slice or two of apple or pear to the sandwich or let it replace the watercress.
5. Use an herbed butter to add a stronger flavor.