Watercress is a very common ingredient in Canarian cooking. We make stews with it, salads, and the ever popular, “Sandwich de Berros.” (berros=watercress) The watercress sandwich is common for breakfast, for an afternoon snack, and is often served at family gatherings and parties. The sandwiches are great when you first make them, but in my opinion are even better the next day, so they are a perfect make ahead addition to whatever fun gathering you have planned.
- ¼ cup alioli
- 4 cups baby watercress (or regular watercress, stems removed)
- 1 loaf sandwich bread
- Place alioli and watercress in your food processor and blend until smooth.
- Spread mixture on sandwich bread and cut into triangles.
- Cover and reserve in refrigerator until ready to serve.