Plaza Tea Sandwiches

Ingredients 12 slices thinly sliced whole-wheat bread 12 slices thinly sliced white bread 6 tablespoons unsalted butter or margarine (at room temperature) 6 slices ripe tomato 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 1 bunch watercress, leaves only (2 cups) 3 hard-cooked eggs (peeled and chopped) 4 tablespoons mayonnaise 2 medium-size cucumbers Optional garnishes: radish slices sprigs of fresh dill Nutritional Information 1 serving: Calories 359 Saturated Fat 6g Total Fat 18g Protein 11g Carbohydrate 40g Fiber 2g Sodium 608mg Cholesterol 112mg

Introduction: At your next party or afternoon get-together with friends, serve these traditional tea sandwiches from New York's Plaza Hotel. Makes 6 servings. Preparation time: 30 minutes. Step 1: On a clean, dry bread board, lay out all of the bread slices. Using a spatula, spread one side of each slice with the butter. Step 2: Preparing the tomato sandwiches Arrange 2 slices of tomato on the buttered side of each of 3 slices of whole-wheat bread. Sprinkle with a pinch each of the salt and pepper, or to taste. Cover with a second slice of whole-wheat bread, buttered side down. Cover with a damp towel. Step 3: Preparing the watercress sandwiches In a small bowl, toss together the watercress leaves, one-third of the chopped eggs, 1 tablespoon of the mayonnaise, plus a pinch each of the salt and pepper. Let stand for 5 minutes or just until the leaves start to wilt. Spread one-third of this mixture on the buttered side of each of three slices of white bread. Top with a second slice of white bread, buttered side down. Cover with a damp towel. Step 4: Preparing the egg sandwiches In a small bowl, mix the remaining 2/3 of the eggs with the remaining 3 tablespoons of mayonnaise and a pinch each of the salt and pepper until well blended. Spread 1/3 of this mixture on the buttered side of each of 3 slices of whole-wheat bread. Top with a second slice of whole-wheat bread, buttered side down. Cover with a damp towel. Step 5: Preparing the cucumber sandwiches Cut the cucumbers lengthwise into nine thin slices, about 1/8 inch thick. Arrange three slices of cucumber on the buttered side of each of three slices of white bread. Sprinkle lightly with the remaining salt and pepper. Top with a second slice of white bread, buttered side down. Step 6: To serve, make three stacks consisting of one of each sandwich: tomato, watercress, egg, and cucumber. Using a serrated knife, carefully trim off the crusts evenly. Cut each stack in half diagonally, making 2 servings each of 4 different triangular sandwiches. Place a serving on each plate and garnish with radish slices and a sprig of dill if you wish.