Cucumber and Watercress Sandwich
4 servings
50 minutes
Cucumber and watercress sandwich is an elegant and refreshing snack loved in many parts of Europe. This sandwich originally gained popularity in England, where the lightness of the ingredients perfectly complements the tradition of afternoon tea. Delicate slices of cucumber infused with the aroma of fresh watercress create a refined balance of flavors, while butter and white bread add creaminess and richness. Due to its simplicity and elegance, it is perfect for a light breakfast, picnic, or sophisticated gathering. Crunchy cucumbers, juicy watercress, and a hint of mayonnaise make it not only tasty but also visually appealing. This sandwich embodies sophistication and natural freshness in every bite.
1
Cut 16 thin slices of cucumber for decoration.
- Cucumbers: 125 g
2
Wrap them in plastic wrap and place them in the refrigerator.
3
Peel the cucumbers. Slice them into thin rounds. In a small bowl, mix the cucumber pieces with salt and let sit for 30 minutes, stirring occasionally.
- Salt: to taste
- Cucumbers: 125 g
4
Remove the stems from the salad. Leave 16 small leaves for decoration. Wrap them in plastic wrap and place in the refrigerator. Finely chop the remaining leaves and mix them with mayonnaise.
- Garden cress: 0.5 bunch
- Mayonnaise: 1 tablespoon
5
Cut the crust off the bread. Spread butter on one side of each slice.
- Butter: 30 g
6
Squeeze the salted cucumber pieces with your hand. Dry them.
7
Spread the mixture with salad on 4 pieces of bread. Place cucumber slices on top, then add the remaining bread and cut each piece into four diagonal parts.
- White bread: 8 pieces
8
Garnish with cucumbers and salad before serving.
