Best Egg Cress Club Sandwich Recipes

Egg and Cress Sandwiches image

Provided by bluemoon downunder

Time 5m

Yield 32 sandwich triangles

Number Of Ingredients 6

4 eggs, hardboiled, finely chopped and mashed
4 tablespoons mayonnaise
salt, to taste
fresh ground black pepper, to taste
2 cups baby mustard cress or 2 cups garden cress
16 slices firm white bread or 16 slices firm whole wheat bread, thin slices, crusts removed

Steps:

Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

Nutrition Facts : Calories 49.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 23.7, Sodium 85.8, Carbohydrate 6.8, Fiber 0.3, Sugar 0.7, Protein 1.8

Egg 'n' Cress Tea Sandwiches image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 tea sandwiches.

Number Of Ingredients 8

4 hard-boiled large eggs, finely chopped
1/4 cup minced watercress, chives or parsley
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter, softened
8 slices whole wheat and/or white bread

Steps:

In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread., Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich.

Nutrition Facts :

Egg and Watercress Sandwiches image

Provided by Victoria Granof

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.

Afternoon tea sandwiches image

Provided by Emma Lewis

Time 20m

Yield Makes 44 sandwiches

Number Of Ingredients 15

200g soft goat's cheese
100g cream cheese
10 slices white bread
2 roasted red peppers
25g walnut
6 slices wholemeal bread
½ cucumber , thinly sliced
4 tbsp mayonnaise
zest of 1 lemon
6 large cooked prawns , halved for topping
4 eggs
2 chopped spring onions
2-3 tbsp crème fraîche
12 small rolls
cress , to serve

Steps:

For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat's cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.