TEA SANDWICH - WATERCRESS WITH GOAT CHEESE AND SUN DRIED TOMATO

By akselden

Ingredients

• 1 bunch watercress, stems removed, rinsed and dried thoroughly
• 4 oz. goat cheese (such as Montrachet), room temperature
• 1/4 C. chopped, drained oil packed sun-dried tomatoes
• 12 very thin slices of wheat sandwich bread, crusts removed
• Kosher salt and freshly
• ground black pepper

Details

Servings 6

Preparation

Step 1

Mix cheese and chopped sun dried tomatoes in a small bowl. Season with salt and pepper. Spread the goat cheese and tomato mixture evenly and liberally on all of the bread. Arrange the watercress leaves in an even layer on 6 of the bread slices. Top each of the slices with a second slice of bread. Half each sandwich to make a rectangle and serve immediately.