Tea sandwiches with mortadella and watercress
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fragrant mortadella, piquant watercress, and briny olives make a perfect combination for light tea sandwiches on tender white bread. A characteristic feature of tea sandwiches is the absence of crusts. Trim them off, and the appetizer will look festive and elegant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- White bread
- Butter
- Mortadella
We recommend
Recipes with similar ingredients: mortadella sausage, watercress, white bread, olive
Cooking the dish according to the recipe:
- Spread softened butter on white bread. Assemble sandwiches with sliced mortadella and watercress.
- Trim the crusts and cut the sandwiches into wedges. Top with sliced olives.
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