Small rectangular Cucumber and Watercress finger sandwiches made with white bread, arranged on a plate
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Cucumber and Watercress Tea Sandwiches

A staple in traditional British tea houses, this tiny, delicate sandwich has a creamy herbed filling with some flavorful ‘zing’ from the spicy, nutrient-rich watercress and just the right amount of cucumber crunch.

Prep Time:

5 mins.


24 sandwiches


  • 4 ounces mascarpone cheese
  • 2 tablespoons Blue Plate® Mayonnaise
  • 1 teaspoon tarragon, chopped
  • 1 teaspoon chives, chopped
  • 1 teaspoon mint, chopped
  • 1/4 teaspoon lemon zest
  • Salt and pepper, to taste
  • 12 slices white bread
  • 3 Persian cucumbers, thinly sliced
  • 1/4 cup watercress, stems removed


  1. Combine mascarpone, mayonnaise, tarragon, chives, mint, lemon zest, salt and pepper together in a bowl and mix well.
  2. Spread herbed mascarpone mixture on each bread slice.
  3. On 6 of the bread slices, top the mascarpone mixture with cucumber slices, then watercress. Top with remaining bread slices, trim bread crusts off and cut each sandwich into 2 halves.
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