Selection of summer sandwiches
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  • 200 g soft goat's cheese
  • 1100 g cream cheese
  • 110 slices white bread
  • 12 roasted red peppers
  • 125 g walnut Walnut wall-nut Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
  • 16 slices wholemeal bread
  • 1½ cucumber, thinly sliced
  • 14 tbsp mayonnaise
  • 1 zest of 1 lemon Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 16 large cooked prawns, halved for topping Prawn praw-n There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
  • 14 eggs Egg egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 12 chopped spring onions Spring onion sp-ring un-yun Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • 12-3 tbsp crème fraîche
  • 112 small rolls
  • 1 cress, to serveFor 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.
  • 1 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.
  • 1 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.



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