Prep the watercress. Rinse and dry the watercress well. Trim thick stems so you’re left with tender leaves and thin sprigs. Set aside on a clean towel to keep excess moisture away.

Make the spread. In a small bowl, combine 3 tablespoons softened butter (or cream cheese) with 1 teaspoon mayonnaise, 1 teaspoon lemon juice, a drizzle of honey, and a pinch of salt and pepper. Mix until smooth. Taste and adjust acidity or sweetness as needed.

Slice the pear. Quarter and core the pear. Slice it very thin, about 1/8 inch. Toss gently with a squeeze of lemon juice to prevent browning and add brightness. Pat dry with a paper towel so the bread doesn’t get soggy.

Prepare the bread. Lay out 8 slices of soft sandwich bread. If you prefer, trim crusts for a classic tea look. Lightly spread each slice with the prepared butter or cheese mixture, going all the way to the edges to create a moisture barrier.

Assemble the layers. On half the slices, add a neat layer of pear slices. Top with a generous handful of watercress. If using, add a whisper of mustard powder or a few snipped chives. Season lightly with salt and pepper.

Close and press. Cap each sandwich with the remaining bread slices, spread-side down. Press gently to set the layers without crushing the bread.

Cut to serve. Use a sharp serrated knife to cut each sandwich into rectangles or triangles. Wipe the knife between cuts for clean edges.

Plate and garnish. Arrange on a platter. If you like, add a small spritz of lemon over the platter or a few loose watercress leaves for a fresh look. Serve right away for the best texture.