By Victoria Hart Glavin of Tiny New York Kitchen
These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.
8 Large Strawberries (Divided)
8 Tablespoons (4 Ounces) Cream Cheese (Softened)
1 Tablespoon Fresh Mint (Chopped)
1 Teaspoon Lemon Zest
1/2 Seedless Cucumber (Thinly Sliced)
1 Bunch Watercress (Long Stems Trimmed)
8 Slices Whole Wheat Sandwich Bread
Roughly chop 4 strawberries and slice remaining 4. In large-size bowl, mash chopped strawberries with fork or potato masher. Add cream cheese, mint and lemon zest. Mix until well combined.
Spread strawberry mixture evenly between slices of bread. Arrange cucumbers, sliced strawberries, and watercress over half of the slices. Top with remaining slices to form sandwiches. Cut in half and transfer to serving platter. Serve immediately. Serves 4
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”