Cucumber And Watercress Sandwiches
|Thinly sliced cucumber||1 1⁄2 Cup (24 tbs) (English Style)|
|Tarragon vinegar||1 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