Watercress Sandwiches Recipes

WATERCRESS TEA SANDWICH RECIPE:

Steps:

• How To Clean Watercress: Cut off the stems off the watercress leaves with a knife or scissor; either discard or save the stems for making soup. Place the watercress leaves into a colander. Rinse thoroughly with cool water, tossing the watercress with your hands. Fill a large bowl with a solution of 2 tablespoons white vinegar per 2 quarts of cool water. Place the watercress leaves in the water and let soak for 30 minutes. This will remove any dirty smell or taste from the watercress. Pour the watercress into the colander. Rinse thoroughly once more with cool water. Pat dry with paper towels.
• In a medium bowl, toss the cleaned and dried watercress leaves with the salt.
• Spread one side of each piece of bread with the butter.
• Top four (4) of the slices each with 1/4 cup watercress leaves. Arrange the watercress leaves so they hangs very slightly over the edge of the bread. Top with the remaining four (4) bread slices.
• Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
• NOTE: The watercress may be replaced with one cup thinly sliced radishes cucumber, apple, or pear. The butter may be flavored with fresh herbs, and if you like, you can use part whole wheat bread and part white sandwich bread.
• Yields 4 whole sandwiches or 8 halves or 16 fourths.

WATERCRESS SANDWICHES

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

WATERCRESS SANDWICHES

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
• Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
• Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.

WATERCRESS SANDWICHES

Steps:

• Repeat process as above, replacing cucumber with watercress.;

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS

Steps:

• Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
• NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

EGG AND WATERCRESS SANDWICHES

Steps:

• 1. Mash the eggs with a fork until crumbly.
• 2. Stir in half the mayonnaise and the salt and pepper.
• 3. Spread the remaining mayonnaise on the bread.
• 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
• 5. Trim the crusts and cut each sandwich into quarters.