Serves 6
Ingredients
- White or brown bread, 12 thin slices
- butter, 50g/2oz/0.25 cup, at room temperature
For the egg and cress filling
- small eggs, 2
- mayonnaise, 30ml/2 tbsp
- cress, 0.5 carton
- salt and ground black pepper
For the egg and tuna filling
- small eggs, 2
- canned tuna in oil, 75g/3oz drained
- paprika, 5ml/ 1tsp
- lemon juice, a squeeze
- salt and ground black pepper.
- cucumber, 25g/1oz piece, peeled and thinly sliced
How to:
- To make the egg and cress filling, fill a pan with water and bring to the boil. Carefully lower the eggs into the water on a large draining spoon. Bring the water back up to the boil and boil the eggs for 8 minutes.
- Place the pan under cold running water for a few minutes, until the eggs are cool.
- Remove from the water and leave until completely cold, the tap on a hard surface to crack the shell and peel it away.
- Put the eggs on a chopping board and use a large knife to finely chop the eggs.
- Place the eggs in a bowl and add the mayonnaise, cress and salt and pepper. Mix well.
- To make the egg and tuna filling, cook the eggs the same way as for the egg and cress filling.
- Put the tuna in a bowl and flake with a fork. Mix the chopped eggs with the tuna, paprika, lemon juice, salt and pepper.
- To make the sandwiches, remove the crusts from the bread using a serrated knife on a chopping board. You can keep the crusts on, if you like. Spread the butter over the bread, then lay half of the slices on the board.
- Spread the egg and cress filling over one half of the bread slices and the egg and tuna filling on the other half, topping with the cucumber. Top the remaining bread slices and press down gently. Cut into triangles.
- If eating immediately, arrange all the sandwiches onto a plate and garnish with tomato wedges and parsley. Alternatively, if you have made them for a lunch box or picnic, wrap the sandwiches tightly in clear film and chill in the refrigerator until required. The sandwiches will keep fresh for 4-5 hours.