• Save to your scrapbook
  • Save to your scrapbook

    Watercress Sandwiches

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Watercress Sandwiches

    Back in Victorian times, children used to take watercress sandwiches to school, in place of meat ones. They are, in fact, very good and I like them, cut small, with drinks before dinner. Use the freshest bread, and a salted farmhouse butter churned from Jersey or Guernsey milk.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 2 bunches watercress
    • Softened butter
    • 16 thin slices bread
    • Sea salt and black pepper


    1. 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 and serve.
    2. (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.)

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars