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.
Combine mascarpone, mayonnaise, tarragon, chives, mint, lemon zest, salt and pepper together in a bowl and mix well.
Spread herbed mascarpone mixture on each bread slice.
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.
