Watercress and Butter Sandwich

Instructions

1. Prepare the watercress
   Wash the watercress thoroughly and dry using a salad spinner or paper towels. Remove any tough stems and roughly chop, leaving some whole sprigs for garnish. Toss with a light drizzle of olive oil, a few drops of lemon juice, and a pinch of salt.
2. Prepare the butter spread
   In a small bowl, combine the softened butter with finely chopped chives, a small pinch of salt, and pepper. For extra flavor, you can add the optional Dijon mustard and mix until smooth and well incorporated.
3. Assemble the sandwiches
   Lay out the bread slices on a clean work surface. Spread each slice generously with the prepared butter mixture, ensuring it reaches all the way to the edges. This creates a moisture barrier to prevent the bread from becoming soggy.
4. Add the filling
   On half of the bread slices, arrange a layer of watercress, pressing down lightly. If using cucumber, add a single layer of thinly sliced cucumber on top of the watercress. Sprinkle with a tiny bit of sea salt and a few drops of lemon juice to brighten the flavors.
5. Complete the sandwiches
   Top with the remaining bread slices, butter-side down, and press gently. Using a sharp knife, cut each sandwich into three equal rectangles (traditional finger sandwiches) or triangles if preferred. Arrange on a serving platter with any reserved watercress sprigs as garnish.
6. Serve immediately
   For the best texture and flavor, serve the sandwiches immediately. If preparing ahead for a tea party, cover them loosely with a slightly damp clean kitchen towel to keep them fresh for up to 2 hours.