Egg and Watercress Finger Sandwiches
Source: Victoria Magazine, June 1994
Makes: 24 sandwiches

1 (16 oz) loaf (unsliced) whole wheat bread, crust removed
6 tbsp unsalted butter, softened
6 eggs, hard boiled, chopped
1/4 cup mayonnaise
1 tbsp honey Dijon mustard
1/4 tsp celery seed
salt and pepper
fresh watercress sprigs

Slice the loaf of bread lengthwise into six slices. Lightly butter one side of each of the slices.

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside.

Spread half the bread slices (on buttered side) with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour.

Cut sandwiches crosswise into 1-inch fingers.