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Cucumber And Watercress Sandwiches Recipe
|Thinly sliced cucumber||1 1⁄2 Cup (24 tbs) (English Style)|
|Tarragon vinegar||1 Teaspoon|
|Minced dill weed||2 Teaspoon (Fresh Ones)|
|Pumpernickel bread slices||8 , trimmed|
|Reduced calorie mayonnaise||2 Tablespoon|
|Torn watercress||1⁄4 Cup (4 tbs)|
|Low fat sour cream||2 Tablespoon|
Serving size: Complete recipe
Calories 845 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 18.3 mg
Sodium 3443 mg143.5%
Total Carbohydrates 152 g50.8%
Dietary Fiber 14.9 g59.7%
Sugars 24.5 g
Protein 23 g45.3%
Vitamin A 21.2% Vitamin C 15.1%
Calcium 37.8% Iron 60.9%
*Based on a 2000 Calorie diet
Sprinkle vinegar and solt over cucumber slices, tossing gently.
Place colander over a bowl to drain; let stand 30 minutes.
Press cucumber slices be-rween layers of paper rowels to remove excess moisture.
Place cucumber slices in a bowl; add dillweed, tossing gently to combine.
Set cucumber slices aside.
Spread 4 slices of pumpernickel bread evenly with mayonnaise; top evenly with reserved cucumber slices and watercress.
Spread remaining 4 slices of pumpernickel bread evenly with sour cream, and place on top of cucumber and wa-rercress-ropped bread slices.
Cur each sandwich into 4 triangles or sguares