Description
These cucumber watercress sandwiches are light, fresh, and creamy, with crisp cucumber, peppery radishes, watercress, and a flavorful herb cheese spread. Ready in just 15 minutes, they are perfect for afternoon tea, brunch, showers, and parties.
Ingredients
8 ounces cream cheese
5 ounces Garlic and Herb Boursin
2 – 3 tablespoons fresh chives, sliced, plus extra for garnish
1 English cucumber
1 bunch radishes
1 bunch watercress, tough stems removed
White sandwich bread, as needed
Pumpernickel sandwich bread, as needed
Instructions
- Combine the cream cheese and Garlic and Herb Boursin in a small food processor and puree until smooth and well blended. Transfer to a bowl and stir in the sliced fresh chives.
- Slice the cucumber and radishes approximately 1/8 inch thick. Pat the vegetables dry if needed to remove excess moisture.
- Cut the crusts from the bread slices. Spread one side of each slice with the cream cheese mixture.
- Arrange cucumber slices, radish slices, and a few watercress leaves over half of the prepared bread slices. Top with the remaining bread slices.
- Cut each sandwich into triangles, small rectangles, or squares as desired.
- For an optional garnish, tie a chive stem into a small knot, place it on top of each sandwich, and secure it with a toothpick.
Notes
Make sure the cucumber, radishes, and watercress are thoroughly dry before assembling to help prevent soggy bread.
English cucumber does not need to be peeled, but it can be peeled if preferred.
Use all white bread, all pumpernickel, or a combination of both depending on your preferred flavor and presentation.
Add extra cucumber for a milder, fresher sandwich or additional radish and watercress for a more peppery flavor.
The cream cheese spread can be prepared ahead and kept covered in the refrigerator until assembly.
Save the trimmed bread crusts for making homemade croutons.
For the best texture, assemble the sandwiches close to serving time and serve the same day.
Store assembled sandwiches covered in an airtight container in the refrigerator. Serve cold or slightly chilled and do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 tea sandwich
- Calories: 145 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
