Baby Watercress Tea Sandwiches

Baby Watercress Tea Sandwiches
Canary Girl is a fun and lively food blog created and maintained by Nikki, out of the Canary Islands in Spain. Though not dairy-free, it is one of my favorite blogs for recipe ideas, I recommend you check it out!

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
  1. Place alioli and watercress in your food processor and blend until smooth.
  2. Spread mixture on sandwich bread and cut into triangles.
  3. Cover and reserve in refrigerator until ready to serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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