Summer sandwiches Recipe

Summer sandwiches

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 creme fraîche
  • 12 small rolls
  • cress, to serve

Instructions

  1. 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.
  2. 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.
  3. 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 creme fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
Prep. Time: 10 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Cheese
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