Ingredients

   
4 slices soft white bread
1 bunch watercress, thick stems trimmed
2 tbsp salted butter, softened
  flaky salt and black pepper

Steps

  1. Trim thick stalks from watercress. Pat leaves dry on kitchen paper.

  2. Butter bread generously on one side of each slice.

  3. Arrange watercress over two slices. Season with salt and pepper.

  4. Close sandwiches. Cut off crusts. Cut into triangles or fingers.

Notes

  • This is the purist version — just butter, watercress, salt, pepper. Nothing else needed.
  • Watercress wilts fast. Assemble no more than 1 hour before serving.
  • For a richer version, mix softened cream cheese with a little lemon zest and spread that instead of (or alongside) butter.
  • Egg and watercress is a classic combo: fold chopped hard-boiled egg with mayo and mustard, top with watercress.
  • In Seattle: Uwajimaya, PCC, and H Mart usually stock watercress. Farmers markets in spring/summer. Arugula works as a substitute in a pinch.