Recipe: Watercress Sandwich (using cream cheese, chives, and parsley)

WATERCRESS SANDWICHES

1/2 cup watercress springs
1/4 cup fresh parsley leaves
1/4 cup butter, softened
4 oz (half of an 8 oz. package) cream cheese, softened
2 tbsp. finely chopped chives
salt & pepper to taste
8 slices large firm white bread, crusts removed

In food processor, with chopping blade, process watercress and parsley until finely chopped.

Add butter, cream cheese, chives, salt and pepper; process until mixture turns green.

Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles. Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.

Makes 16 sandwich quarters