watercress sandwich

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Yields 4 closed sandwiches, 8 open faced sandwiches or 8-16 appetizers

           “We use a thinly sliced dark bread like rye or pumpernickel. Dense whole grain breads from a bakery work well too. Don’t think this is just a dainty little tea party sandwich (which it is). Even my husband likes these for lunch!” ~ Bobbi

*** Easy!

$$$ Moderate 

Prep Time: 15 minutes  Passive Time: 15 minutes for cream cheese to soften

Tools: knife and cutting board, medium bowl


4 ounces cream or Neufchâtel cheese, softened

1/4 cup chopped watercress

1 small green onion

1/8 teaspoon salt

2 dashes hot pepper sauce like Tabasco (optional)

8 small, thin slices of dark bread

Garnish: (optional)

Sprigs of watercress


1. Leave the cream cheese out on the counter to soften about 15 minutes while you continue.

2. Remove most of the stems from watercress, rinse, spin or pat dry, and chop. Place in a medium bowl.

3. Thinly slice green onion, discarding bottom 1/2-inch of the bulb end. Add to watercress.

4. Add softened cream cheese, salt, and optional hot sauce. Stir with a spoon until blended.

5. Slice bread very thinly if not already sliced. Spread a layer of the watercress mixture onto bread.

6. Garnish with sprigs of watercress if desired.



Serve this open face with spread on each piece of bread, or make a sandwich by topping it with another slice of bread. You can cut off the crust if you want, for a fancy tea party, then cut into smaller finger sandwiches. Serve with a carrot salad or sliced tomatoes.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™