Watercress sandwich

 

Ingredients (for 2 servings)

4 slices of bread (8-slice loaf / 1.5cm thick / mountain-shaped)

2 bunches of watercress

20g roasted walnuts

[Garlic Butter]

1 clove of thinly sliced ​​garlic

50g butter

★1 1/2 tablespoons olive oil

★Salt and freshly ground black pepper to taste

★1 1/2 teaspoons red wine vinegar

●Instructions

1. Roast the walnuts in a preheated oven (or a low-temperature toaster oven) for about 10 minutes, turning them over halfway through, until crisp. Let them cool slightly, lightly peel, and roughly chop. Soak the watercress in cold water for about 10 minutes to make it crisp.

2. Make the garlic butter. Put the butter and garlic in a frying pan and heat over medium-low heat. Heat the garlic until it is golden brown and fragrant. Remove from the heat and remove the garlic. Brush the garlic butter onto one side of the bread slices. Toast in a toaster oven until the surface is crispy.

3. Wipe the watercress from step 1 dry, separate the stems and leaves, and finely chop the stems. Place in a bowl, add the ingredients marked with ★ in order (see photo below), and mix lightly. Finally, add the walnuts from step 1 and mix quickly.

4. Place half of the mixture from step 3 onto one slice of bread from step 2, and sandwich with the other slice (see photo below). Lightly press down from the top and cut into bite-sized pieces.