VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS
During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then!
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 8 Rounds of Sandwiches, 4 serving(s)
Number Of Ingredients 4
Steps:
- Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
- NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).
VICTORIAN DIABLE SANDWICH
We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.
- Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.
- Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.
- Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.
Nutrition Facts : Calories 511 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3.4 milligram of sodium
DIABLO SANDWICH
Sandwich ordered by Buford T. Justice in Smokey and the Bandit, best served with Dr. Pepper. My family loves this easy recipe, it is best if simmered for at least an hour and served on a toasted bun.
Provided by Chef Jarrod
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
- Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
- Best served with fries and Dr. Pepper.
Nutrition Facts : Calories 360.9, Fat 13.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 415.5, Carbohydrate 30.6, Fiber 2.3, Sugar 4.9, Protein 28.2
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