Cucumber Tea Sandwich With Watercress Butter

• 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup coarsely chopped watercress leaves
• 16 slices bread
• Salt to taste
• 1/2 cup alfalfa sprouts

1. Place cucumber slices between layers of paper towels to remove excess moisture.
2. In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
3. Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
4. Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again.

cucumber, unsalted butter, watercress leaves, bread, salt, alfalfa sprouts

Taken from www.epicurious.com/recipes/member/views/cucumber-tea-sandwich-with-watercress-butter-50051586 (may not work)