Mother's Day Sandwiches
Serves: 40+ sandwiches
Preparation: 20 minutes
Cooking Time: 10 minutes
A selection of light and simple sandwiches to adorn your Mother's Day afternoon tea.
Ingredients
- Lemony cucumber & prawn (makes 12)
- 6 slices wholemeal bread
- ½ cucumber, thinly sliced
- 4 tbsp mayonnaise
- zest of 1 lemon
- 6 large cooked prawn, halved for topping
- Creamy egg & cress (makes 12)
- 4 egg
- 2 chopped spring onion
- 2-3 tbsp crème fraîche
- 12 small roll
- Cress, to serve Goat's cheese, walnut & roasted pepper (makes 20)
- 200g soft goat's cheese
- 100g cream cheese
- 10 slices white bread
- 2 roasted red pepper
- 25g walnut
Method
- 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.
- 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 li> 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.
