Prep 5 mins
Cook 0 mins
Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!
- 4 eggs, hardboiled, finely chopped and mashed
- 59.16 ml mayonnaise
- salt, to taste
- fresh ground black pepper, to taste
- 473.18 ml baby mustard cress or 473.18 ml garden cress
- 16 slice firm white bread or 16 slice firm whole wheat bread, thin slices, crusts removed
- Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
- Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
- To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.
Traditionally in UK they would not have mayonnaisse, thoough I like these. It would just be salted butter mixed with the egg. The recipe correctly states mustard cress, the illustration shows watercress. Both nice but the mustard cress is correct.
Did I say *Cresslicious* ? I did, and it was delicious! I followed this exactly even down to the garden cress - which grows by our stream bed early to mid Spring. I thought, what the heck? Ran home, washed the cress thoroughly in cold water (ice cubes added) and was off to boil eggs. Really perfect, and such a delight to eat on a warm Spring day. I had a couple slices of *Whole Foods* country white bread, which was perfect with this. Reminds me to make some more this was so tasty. Made for *Zaar Stars* April 2009
Simple and delicious! I used whole wheat bread and light mayo. Made for Gimme 5 tag.