Have cream cheese at room temperature.
Trim crusts from bread; flatten slices with rolling pin.
Beat Cheese until fluffy; fold in almonds, watercress, and salt.
Spread 1 teaspoonful cream cheese mixture on each bread slice.
Roll, jelly roll fashion; place seam side down on cookie sheet.
Cover with waxed paper; refrigerate until ready to serve.
Tuck sprigs of water- cress in ends of each sandwich.