Watercress Sandwiches Food

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WATERCRESS SANDWICHES



Watercress Sandwiches image

Provided by Craig Claiborne

Categories     lunch, side dish

Time 5m

Yield 8 sandwiches

Number Of Ingredients 5

8 thin slices white bread
1/2 cup mayonnaise, approximately
1 bunch watercress
Salt to taste if desired
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 1 gram, TransFat 0 grams

WATERCRESS TEA SANDWICH RECIPE:



Watercress Tea Sandwich Recipe: image

Provided by What's Cooking America

Categories     Lunch

Time 10m

Number Of Ingredients 4

1 cup watercress leaves, (cleaned*)
1/8 teaspoon salt
8 very thin slices white bread**
4 teaspoons unsalted butter, (softened)

Steps:

  • How To Clean Watercress: Cut off the stems off the watercress leaves with a knife or scissor; either discard or save the stems for making soup. Place the watercress leaves into a colander. Rinse thoroughly with cool water, tossing the watercress with your hands. Fill a large bowl with a solution of 2 tablespoons white vinegar per 2 quarts of cool water. Place the watercress leaves in the water and let soak for 30 minutes. This will remove any dirty smell or taste from the watercress. Pour the watercress into the colander. Rinse thoroughly once more with cool water. Pat dry with paper towels.
  • In a medium bowl, toss the cleaned and dried watercress leaves with the salt.
  • Spread one side of each piece of bread with the butter.
  • Top four (4) of the slices each with 1/4 cup watercress leaves. Arrange the watercress leaves so they hangs very slightly over the edge of the bread. Top with the remaining four (4) bread slices.
  • Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
  • NOTE: The watercress may be replaced with one cup thinly sliced radishes cucumber, apple, or pear. The butter may be flavored with fresh herbs, and if you like, you can use part whole wheat bread and part white sandwich bread.
  • Yields 4 whole sandwiches or 8 halves or 16 fourths.

WATERCRESS SANDWICHES



Watercress Sandwiches image

Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 10m

Yield 24 watercress sandwich rounds

Number Of Ingredients 7

125 g unsalted butter, softened
25 g watercress leaves, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
16 slices thinly cut white bread
32 sprigs watercress, plus extra for garnish

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.

Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS



Victorian Watercress Tea Sandwiches for High Tea and Picnics image

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

2 bunches watercress
softened butter
16 thin slices bread
sea salt and black pepper

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.).

CUCUMBER AND WATERCRESS SANDWICH APPETIZERS



Cucumber and Watercress Sandwich Appetizers image

These little sandwiches make great appetizers. A delicious cucumber spread and watercress provide the filling.

Provided by sal

Categories     Main Dish Recipes     Sandwich Recipes

Time 45m

Yield 20

Number Of Ingredients 8

8 cups cucumber, peeled and finely chopped
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh chives
⅔ cup butter, softened
20 slices whole wheat bread, crusts removed
⅓ cup mayonnaise
2 cups trimmed and coarsely chopped watercress

Steps:

  • Place cucumber in a medium bowl. Mix in salt. Cover and set aside for approximately 30 minutes.
  • Mix ground black pepper, chives and butter into the bowl with the cucumber.
  • Spread whole wheat bread slices with mayonnaise. Top 10 slices with equal portions of the cucumber mixture, then with equal portions watercress. Cover with remaining 10 slices of bread. Cut into triangles and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.3 g, Cholesterol 17.7 mg, Fat 10.1 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 4.6 g, Sodium 317.2 mg, Sugar 1.6 g

WATERCRESS SAUCE



Watercress Sauce image

Watercress sauce for salmon and other dishes that can be used hot or cold as a dressing or dip too.

Provided by Amanda

Categories     Sauce

Time 10m

Number Of Ingredients 3

170 g watercress (normally 2 bags)
1 lemon (unwaxed)
300 ml creme fraiche

Steps:

  • Zest and juice the lemon.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Sodium 62 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

EGG AND WATERCRESS SANDWICHES



Egg and Watercress Sandwiches image

Provided by Victoria Granof

Categories     Sandwich     Egg     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Spring     Watercress     Cookie     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 servings

Number Of Ingredients 5

2 hard-boiled eggs, peeled
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper to taste
4 slices soft challah or whole-wheat bread
4 tablespoons watercress leaves, stems removed

Steps:

  • 1. Mash the eggs with a fork until crumbly.
  • 2. Stir in half the mayonnaise and the salt and pepper.
  • 3. Spread the remaining mayonnaise on the bread.
  • 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
  • 5. Trim the crusts and cut each sandwich into quarters.

WATERCRESS EGG SALAD TEA SANDWICHES



Watercress Egg Salad Tea Sandwiches image

This watercress egg salad tea sandwich recipe is similar to the recipe used for afternoon tea at Harrods in London.

Provided by Lindsey Goodwin

Categories     Lunch     Brunch     Sandwich

Time 20m

Number Of Ingredients 9

4 eggs
4 tablespoons herbed butter (softened, or softened plain butter)
4 tablespoons mayonnaise (or mayonnaise alternative)
Salt (to taste)
Pepper (to taste)
Paprika (to taste)
8 slices bread
1/2 cup watercress (fresh, chopped)
Optional: fresh parsley (chopped, to taste)

Steps:

  • Gather the ingredients.
  • Hard-boil the eggs , rinsing them in cold water when they are done.
  • While still warm, peel and mash eggs with butter, using a potato masher or a fork.
  • Stir mayonnaise, salt, pepper, and paprika into egg mixture.
  • Spread egg salad onto 4 slices of the bread.
  • Add watercress and parsley , if using.
  • Top watercress with remaining 4 slices of bread.
  • Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich.

Nutrition Facts : Calories 108 kcal, Carbohydrate 8 g, Cholesterol 56 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 175 mg, Sugar 1 g, Fat 7 g, ServingSize 16 sandwiches (8 to 16 servings), UnsaturatedFat 0 g

WATERCRESS SANDWICHES



Watercress Sandwiches image

Provided by Food Network

Yield 12 small sandwiches

Number Of Ingredients 3

1 small bunch watercress, stems removed
6 slices white bread
Butter to taste

Steps:

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

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