Victorian Watercress Tea Sandwiches
|Serves||4 rounds of sandwiches|
|Prep time||5 minutes|
|Meal type||Bread, Lunch, Salad, Side Dish, Snack, Soup|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|By author||Karen S Burns-Booth|
During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa. Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks; so a soup and sandwich recipe together then.
- 2 bunches of fresh watercress
- salted softened butter, to spread
- 16 thin slices of bread (brown or white)
- sea salt and black pepper (no need for too much salt if using salted butter)
Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks; so a soup and sandwich recipe together then.
|Step 1||Wash the watercress if need be and then snip the woody stalks from the watercress; place the leafy ends, plus any loose leaves on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season with the salt and pepper. Top with the remaining bread, cut into triangles or fingers and serve.|
|Step 2||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 2 to 3 minutes and then liquidise until smooth and creamy, adjust seasoning to taste.|