Ile de France ® Brie, Roast Beef, and Watercress Tea Sandwich by Kathy Gunst


This combination of creamy Ile de France Brie, flavorful roast beef and tart watercress creates a wonderfully light, refreshing Spring sandwich. To complete this authentic tea sandwich, cut off the crusts and serve with a light red wine (such as Pinot Noir) or a tall glass of iced tea with sprigs of fresh mint. The sandwich can also be served whole (with crusts on) as an individual serving.

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At a glance
Soft-Ripened Cheeses
8 slices white, wheat, or whole grain bread
About 1/2 pound rare roast beef, from the deli
About 6 to 8 ounces Ile de France® Brie, thinly sliced with or without the rind
About 1/2 cup watercress or baby watercress, stemmed


    * Place the 8 slices of bread on a work surface. Divide the roast beef between 4 slices of the bread. Place the Brie on the other 4 slices and top the Brie with the watercress. Place the roast beef pieces of bread on top of the Brie and watercress slices and gently press the sandwich together.
    * Using a serrated knife, cut off the crusts from the sandwiches and cut each sandwich in half or quarters. Arrange on a plate and serve. The sandwich can be made up to 2 hours ahead of time; cover and refrigerate until ready to serve.
    * Serves 4 to 8.

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