Victorian Watercress Tea Sandwiches

Serves	4 rounds of sandwiches
Prep time	5 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Bread, Lunch, Salad, Side Dish, Snack, Soup
Misc	Child Friendly, Pre-preparable, Serve Cold
Region	British
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.

Ingredients

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)

Note

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.

Directions

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.