With watercress in season, it can be found at almost all markets these days, so be sure to pick some up today (you can store it in the fridge for up to two weeks). Here is another great recipe, dubbed 'THE sandwich' for its amazing taste. This is adapted from a recipe by James Rouse, ND, creator of Optimum Wellness and The Fit Kitchen.
Preparation Time: 35 minutes
Divide cheese, eggplant and red peppers equally among four slices of bread. Top with watercress. Cover with remaining bread slices and sprinkle with olive oil. Coat a nonstick skilled with cooking spray and heat to medium. Add the sandwiches to the skillet and cook each side for about 5 minutes, until toasted. Serve warm.
Author: Lillie Lancaster