Tomato and watercress sandwiches

Ingredients

• 8 thin slices of sandwich bread
• 30 g vegan butter
• 3 very ripe red tomatoes
• 40 g watercress
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of vegan butter
• What to use instead of bread
• What to use instead of black pepper
• What to use instead of tomatoes

Instructions

1. Slice the tomatoes thinly from top to bottom, parallel to the core, so the center doesn't fall out.
2. Spread the bread with very little vegan butter and scatter the watercress on top.
3. Mix the oil with salt and pepper, dip the tomato slices in it and lay them on the watercress. Close the sandwiches.
4. Cut them into squares or triangles with a very sharp knife and stack them on a platter, with a few whole tomatoes around them on a bed of parsley. Put them in the fridge for an hour before serving: the author recommends them as a cool supper after a ball.

Nutrition facts

Approximate, per serving (about 171 g). Calculated with data from USDA FoodData Central.