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Watercress Sardine Tea Sandwiches

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 8 small tea sandwiches 1x


Watercress tea sandwiches are classic British fare, these are modernized for American tastes and even made deliciously a little healthier.


  • 1 can (3.75 oz) sardines, drained (I used King Oscar Sardines in Olive Oil)
  • 1/2 cup Greek yogurt (I used Chobani 2% Plain)
  • 1/2 cup watercress, finely chopped
  • Ground black pepper, to taste
  • 2 teaspoons fresh lemon juice
  • 2 tablespoon chives, finely chopped
  • 4 slices of sandwich bread, crusts removed


  1. In a bowl, flake sardines with a fork (removing end of tails if desired.) Add remaining ingredients and mix well. Divide filling between 2 slices of bread; top with remaining 2 slices and cut each sandwich into 4 triangles.