Celebrating Britain’s Most Famous Snack – The Sandwich!
Egg and Two Cress Sandwich Recipe
It was a moment of pure brilliance the night that the 4th Earl of Sandwich asked for his cold roast beef to be served between two sliced of bread, as not to dirty his playing cards, and so the “sandwich” was born! And over 250 years later the sandwich has to be the most famous British snack to have circled the world, from England to China and via the United States of America and beyond, they’re sold in cellophane, trains, planes and freshly made in your local “caff”, they are the easy to make and suit all appetites. In order to make sure this most iconic of snacks remains firmly in the limelight, every year, the sandwich industry celebrates the humble “sarnie” with British Sandwich Week.
This year, they also intend to make it an even bigger occasion than ever with an attempt on the World Record for the largest number of people simultaneously making a sandwich in the same place……it must be a HUGE kitchen! In addition to this there will be excitement across the industry with the announcement of this year’s winners for the ‘Sammies’ (the British Sandwich Industry Awards) which recognise those who are the ‘movers and shakers’ in this bubbling industry. This year’s results will be announced at a gala dinner in London on 16th May, and there will be no sandwiches will be on the menu that night!
Things have been a bit hectic lately, and so today I thought it would be nice to celebrate British Sandwich Week by creating a new sandwich recipe based on a classic, whilst also celebrating some wonderful spring ingredients – watercress and mustard and cress, as well as free-range eggs. Egg and cress sandwiches are the mainstay of many an afternoon tea, British Rail buffet or packed lunch, and I do love the combination of creamy eggs mashed with mayonnaise and piquant mustard and cress……however, I also love the peppery, hot taste of watercress, so I decided to add some watercress to my sandwich filling today for an extra peppery kick, and it really added a punch to this quintessentially mild-mannered English sandwich.
I used some lovely fresh brown bread from a local bakery, sliced for ease, and local free-range eggs from the farm shop. It’s not rocket science and hardly a recipe as such, but, I have shared the “recipe” such as it is below……all that is needed to make a decent sarnie is GOOD bread and locally sourced or artisan fillings. For those readers who like watercress all by itself, as do I, you might find this post from last year interesting: “Poor Man’s Bread” – Victorian Watercress Tea Sandwiches for High Tea, Children’s School Lunchbox and Picnics.
Anyway, I hope you are all embracing British Sandwich Week with gusto, as I am……it will be time to get back on the 5:2 diet wagon next week, but for now, here is my Egg and Two Cress Sandwich recipe……watch out for some new recipes, reviews and another giveaway to come soon, as well as some lovely photos of my mum’s beautiful cottage garden. Bye for now, Karen