Monday, September 24, 2007

cucumber tea sandwiches


1/2 thinly sliced and peeled seedless cucumber
1/2 cup unsalted butter, room temperature
1/2 cup chopped watercress leaves
16 slices white bread
Salt to taste
1/2 cup alfalfa sprouts

In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of slices of bread. Sprinkle with salt. Cover each with alfalfa sprouts and top with the remaining slices of bread.
Make sure to cut the crusts from each sandwich. Cut the sandwiches in half diagonally and then cut in half again.

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