24 October, 2015

Soft Cheese and Watercress Sandwich

This recipe came out of a desire for something gooey. In High Rhulain, Brantalis ate a sandwich of soft cheese and watercress. He dunked it in pea and cabbage soup, which of course made me think of dunking my grilled cheese sandwiches into tomato soup. I didn't make the soup this time (cabbage is gross...), but I did make the sandwich and it came out rather beautifully. It could be argued that the open-face sandwich I made doesn't count as a "sandwich," so feel free to use two slices of bread.

Soft Cheese and Watercress Sandwich

Prep time: 1 minutes
Cook time: 4-8 minutes
Total time: 5-10 minutes

Yield: 1 sandwich


  • 1 tbsp Brie or another soft cheese
  • 1/4 cup watercress
  • 1 or 2 slices whole wheat bread
  • 1 tsp butter
  1. Top the slice of bread with the brie. Mine was soft enough at room temperature to spread. If yours isn't, simply slice the cheese thinly and lie it over the bread.
  2. Pluck the watercress leaves from the stems and place it on top of the cheese. 
  3. If using two slices of bread, top with the second bread slice.
  4. Melt butter in a small saucepan over medium heat and add the sandwich.
  5. Cook the sandwich for 4 minutes per slice of bread (flipping halfway through if you're using two slices) or until the bread is golden brown and crispy.
  6. Enjoy your gooey, melty sandwich.

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