FoodCoop Recipes
Mother's Day Sandwiches
A selection of light and simple sandwiches to adorn your Mother's Day afternoon tea.
Prep
20 minutes
Cook
10 minutes
Serves
40+ sandwiches
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.
