VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS
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 (cup of tea!). 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 then!
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 8 Rounds of Sandwiches, 4 serving(s)
Number Of Ingredients 4
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.).
HAM, WATERCRESS AND MUSTARDY CREAM CHEESE TEA SANDWICH
Make and share this Ham, Watercress and Mustardy Cream Cheese Tea Sandwich recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 12 fingers
Number Of Ingredients 6
Steps:
- Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.
- Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top.
- Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.
Nutrition Facts : Calories 84.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 11.7, Sodium 130.7, Carbohydrate 9, Fiber 1.3, Sugar 1.1, Protein 2.7
TEA SANDWICHES
A variety of breads and fillings create an open-face sandwich smorgasbord!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
- Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
- Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 710 mg
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