Preparation:
In a medium bowl,
toss the watercress leaves with the salt.
Spread one side of each piece of bread
with the butter.
Top four (4) of the slices each with 1/4 cup watercress leaves. Arrange
the watercress so it hands very slightly over the edge of the bread. Top with the remaining
four (4) bread slices.
Carefully cut the crusts from each sandwich with a
long, harp
knife. Cut the sandwiches in half diagonally and then cut in half again.
If desired, decorative shapes can be made
with cookie cutters.
NOTE: The watercress may be
replaced with one cup thinly sliced radishes cucumber, apple or pear. The butter
may be flavored with fresh herbs, and if you like, you can use party whole wheat
bread and part white sandwich bread.
Yields
4 whole sandwiches or 8 halves or 16 fourths.
