Cucumber Sandwiches with Watercress Butter

Light and refreshing. A must for afternoon tea.

Makes about 32 sandwiches.

Watercress Butter:

3/4 cup watercress leaves (packed)
½ cup butter (softened)
1 tablespoon heavy cream
2 teaspoons lemon juice
½ teaspoon salt
dash white pepper

Finely chop watercress leaves. Mix all ingredients together to make a smooth spread.

Sandwiches:

1 or 2 cucumbers
salt
16 slices fresh white bread, sliced about ¼-inch thick

Peel cucumber and thinly slice using a food processor. Lightly salt the slices and place in a colander. Allow slices to drain for about two hours using a bowl or plate as a weight on top of the slices.

Spread Watercress Butter on each slice of bread. Arrange cucumber slices on half of bread slices. Top with remaining slices. Trim crusts off of sandwiches with a sharp serrated knife. Cut into oblong sandwiches.

Sandwiches should be served immediately or they may be stored for up to 2 hours if stored in the following manner. Cover prepared sandwiches with a damp paper towel and store in a sealed container in the refrigerator.