Cress and cucumber sandwiches

Cress and cucumber sandwiches

Total: 15 min. | Active: 15 min.
Nutritional value / piece: 112 kcal
, Fat: 7 g
, Carbohydrate: 9 g
, Protein: 2 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g butter, soft
1 organic lemon, a little grated zest
½ tsp sea salt
8 slices toast bread, crusts removed
30 g garden cress
¼ cucumber, thinly sliced lengthwise
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How it's done

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Combine the butter, lemon zest and fleur de sel. Spread the butter on the toast bread, cut the slices in half. Top half with the cress and cucumber. Place the remaining slices on top, press down gently.

Good to know
Tip: Dry the crusts and blitz into breadcrumbs in a food processor.

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