Watercress Sandwiches With Chili Lemon Butter Recipes

WATERCRESS SANDWICHES

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
• Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
• Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.

WATERCRESS SANDWICHES WITH CHILI-LEMON BUTTER

Steps:

• Mix first 4 ingredients in small bowl until well blended. Season with salt and pepper.
• Spread chili-lemon butter on 1 side of each bread, dividing equally. Top buttered side of 4 bread slices generously with watercress. Cover with remaining 4 bread slices, buttered side down, pressing slightly to adhere. Cut sandwiches in half and serve immediately.

WATERCRESS SANDWICHES WITH CHILI-LIME BUTTER

Steps:

• Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Chili-lime butter can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread chili-lime butter on 4 bread slices. Top with watercress. Top with remaining bread slices. Cut each sandwich in half and serve.

WATERCRESS SANDWICHES

Steps:

• Repeat process as above, replacing cucumber with watercress.;

CHILI-LEMON BUTTER

Steps:

• Mix ingredients in small bowl until well blended.
• Store refrigerated.
• Experiment- use it to replace part or all of the butter called for in recipes!

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.

WATERCRESS SANDWICHES

Steps:

• With small aspic cutters or tiny cookie cutters, cut decorative designs from the pimientos set aside.In a small bowl, mix cream cheese, mayonnaise and lemon juice. Stir in watercress and salt and pepper to taste until well blended.Trim crusts from bread. Spread each slice with 1 tablespoon watercress mixture. Cut in triangles and garnish with pimiento cut-outs.

WATERCRESS SANDWICHES

Steps:

• With small aspic cutters or tiny cookie cutters, cut decorative designs from the pimientos set aside.In a small bowl, mix cream cheese, mayonnaise and lemon juice. Stir in watercress and salt and pepper to taste until well blended.Trim crusts from bread. Spread each slice with 1 tablespoon watercress mixture. Cut in triangles and garnish with pimiento cut-outs.