Mortadella Watercress Tea Sandwich Recipes

GOAT CHEESE AND WATERCRESS TEA SANDWICHES

Steps:

• Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS

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.).

WATERCRESS SANDWICHES

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

EGG AND WATERCRESS TEA SANDWICHES

Steps:

• Remove the crusts from the bread.
• Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.