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Sandwich: Cucumber & Tiny Sprout Sandwiches

Source of Recipe

Sheila Lukins


List of Ingredients

6 tablespoons(3/4 stick) unsalted butter at room temperature
1/2 cup Coarsely chopped watercressleaves
16 Thin slices best-quality white bread
1/2 Hothouse (seedless)cucumber peeled and Very thinly sliced (32 slices)
1/2 cup Alfalfa sprouts


Recipe

1. Mix the butter and watercress together in a small bowl.

2. Spread 1 teaspoon of the butter on one side of each slice of bread.

3. Lay about 4 cucumber slices on the buttered side of 8 slices of bread.
Cover each with about 1 tablespoon alfalfa sprouts and top with the
remaining 8 slices of bread, buttered side down.

4. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally.

Makes 8 whole sandwiches or 16 halves