Recipe: Egg and Watercress Finger Sandwiches
Appetizers and SnacksADVERTISEMENT
Egg and Watercress Finger Sandwiches
Source: Victoria Magazine, June 1994
Makes: 24 sandwiches
1 (16 oz) loaf (unsliced) whole wheat bread, crust removed
6 tbsp unsalted butter, softened
6 eggs, hard boiled, chopped
1/4 cup mayonnaise
1 tbsp honey Dijon mustard
1/4 tsp celery seed
salt and pepper
fresh watercress sprigs
Slice the loaf of bread lengthwise into six slices. Lightly butter one side of each of the slices.
In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside.
Spread half the bread slices (on buttered side) with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour.
Cut sandwiches crosswise into 1-inch fingers.
Source: Victoria Magazine, June 1994
Makes: 24 sandwiches
1 (16 oz) loaf (unsliced) whole wheat bread, crust removed
6 tbsp unsalted butter, softened
6 eggs, hard boiled, chopped
1/4 cup mayonnaise
1 tbsp honey Dijon mustard
1/4 tsp celery seed
salt and pepper
fresh watercress sprigs
Slice the loaf of bread lengthwise into six slices. Lightly butter one side of each of the slices.
In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside.
Spread half the bread slices (on buttered side) with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down. Press gently to seal. Wrap and refrigerate at least 1 hour.
Cut sandwiches crosswise into 1-inch fingers.
MsgID: 3110138
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Soups, Salads, and Sandwiches (16)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Soups, Salads, and Sandwiches (16)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Baked Pepperoni Dip (using cream cheese and condensed soup)
- Chinese-flavored Chicken Wings
- Hooters Fried Pickles
- Bubbly Cheddar Pesto Tomatoes (using cherry tomatoes)
- 54th Street Gringo Dip recipe... close but needs something
- Microwave Potato Chips
- Almond Double Crunch Nachos
- Vegetable Fritters (Pakora)/India
- Artichoke and Crabmeat Party Dip
- Spicy Chicken Wings
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!