
Recipe notes
This egg and watercress salad sandwich is a perfect addition to any afternoon tea or a summer picnic. Allow 3 to 4 sandwiches per person.
If serving imminently, don’t prepare them too early as they will either go soggy or dry out. To make the sandwiches ahead, place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap or cling film and refrigerate for up to 24 hours.