Selection Of Summer Sandwiches
These delightful sandwich recipes offer a creative twist on your usual lunchtime fare. From the creamy goat's cheese, walnut, and roasted pepper sandwiches to the refreshing lemony cucumber and prawn sandwiches, and the satisfyingly creamy egg and cress sandwiches, each bite is bursting with flavor and texture. Whether you're looking for a light snack or a flavorful meal, these sandwiches are sure to satisfy your cravings.
— Constant Cookbook
Ingredients
- 200g soft goat's cheese
- 100g cream cheese
- 10 slices white bread
- 2 roasted red peppers
- 25g walnuts
- 6 slices wholemeal bread
- ½ cucumber , thinly sliced
- 4 tbsp mayonnaise
- zest of 1 lemon
- 6 large cooked prawns , halved for topping
- 4 eggs
- 2 chopped spring onions
- 2-3 tbsp crème fraîche
- 12 small rolls
- cress , to serve
Instructions
- For 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.
- 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.
- 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.
Yield
Makes 44 sandwiches
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