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Cucumber And Watercress Sandwiches

Diet.Chef's picture
  Thinly sliced cucumber 1 1⁄2 Cup (24 tbs) (English Style)
  Tarragon vinegar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Minced dill weed 2 Teaspoon (Fresh Ones)
  Pumpernickel bread slices 8 , trimmed
  Reduced calorie mayonnaise 2 Tablespoon
  Torn watercress 1⁄4 Cup (4 tbs)
  Low fat sour cream 2 Tablespoon

Place cucumber slices in a colander.
Sprinkle vinegar and solt over cucumber slices, tossing gently.
Place colander over a bowl to drain; let stand 30 minutes.
Press cucumber slices be-rween layers of paper rowels to remove excess moisture.
Place cucumber slices in a bowl; add dillweed, tossing gently to combine.
Set cucumber slices aside.
Spread 4 slices of pumpernickel bread evenly with mayonnaise; top evenly with reserved cucumber slices and watercress.
Spread remaining 4 slices of pumpernickel bread evenly with sour cream, and place on top of cucumber and wa-rercress-ropped bread slices.
Cur each sandwich into 4 triangles or sguares

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