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:

• 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 EGG SALAD TEA SANDWICHES

Steps:

• Gather the ingredients.
• Hard-boil the eggs , rinsing them in cold water when they are done.
• While still warm, peel and mash eggs with butter, using a potato masher or a fork.
• Stir mayonnaise, salt, pepper, and paprika into egg mixture.
• Spread egg salad onto 4 slices of the bread.
• Add watercress and parsley , if using.
• Top watercress with remaining 4 slices of bread.
• Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.

EGG & WATERCRESS TEA SANDWICHES

Steps:

• Mash together eggs, mayonnaise, chives, Dijon mustard, salt and pepper.
• Lightly spread slices of bread with butter; spread egg mixture evenly over half of the slices of bread. Top with watercress; cap with remaining bread slices.
• Cut crusts from sandwiches; cut sandwiches into quarters (triangles). Serve immediately.

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.).

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.

CUCUMBER AND WATERCRESS SANDWICH APPETIZERS

Steps:

• Place cucumber in a medium bowl. Mix in salt. Cover and set aside for approximately 30 minutes.
• Mix ground black pepper, chives and butter into the bowl with the cucumber.
• Spread whole wheat bread slices with mayonnaise. Top 10 slices with equal portions of the cucumber mixture, then with equal portions watercress. Cover with remaining 10 slices of bread. Cut into triangles and serve.

OLIVE, BACON, AND WATERCRESS SANDWICHES

Steps:

• To make the filling, combine the cream cheese, watercress, olives, and bacon, salt, and pepper in a bowl. Stir to fully incorporate. Add salt/pepper to taste, if needed. Cover tightly and chill until ready to spread.
• To make the sandwiches, spread a thin layer of softened butter on bread slices. Spread desired amount of olive/cream cheese filling onto half the bread slices, leaving a bit of the edges without filling. Top with remaining bread slices to make a sandwich. Slice off crusts.
• If serving immediately, cut into triangles (or desired shapes) and arrange on a platter. If serving later, wrap each sandwich tightly with cling wrap and cut into shapes just before serving.
• *Note: Make it meatless by omitting bacon. Filling may be prepared up to 2-3 days in advance and kept in an airtight container in the fridge until ready to use. Completed sandwiches may be wrapped tightly and chilled until ready to serve. Cut until shapes just before serving.

WATERCRESS SANDWICHES

Steps:

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