One thing you will notice when you arrive in England is that every corner shop has an array of sandwiches in its cooler section.
Prices range from £1.50 to £5+ for custom made sandwiches. To name a few combinations: tuna and sweet corn, prawn and mayo, BLT (bacon, lettuce and tomato), roast chicken, bacon and egg as well as other more deluxe varieties. But one filling that is always, and I really do mean always, on the shelf is the egg, mayo and cress sandwich. It’s no wonder why this lunch is so popular among the hungry British office workers and the public in general. The sandwich is the cheapest you will find and is packed with protein and a real simple yet delicious belly-filler.
Vegetarian sandwiches from other bloggers:
- Margot tempts us with a grilled mushroom sandwich.
Egg, Mayonnaise & Cress Sandwich
Preparation: 5 mins – Cooking: 10 mins
- 1 hard-boiled egg
- mayonnaise, to taste
- salt and pepper, to taste
- 2 slices of bread
- For directions on how to boil an egg, click here.
- Mash the egg with a fork. Start off using 15ml (1 tbsp) of mayonnaise and mix it thoroughly with the egg. If you prefer to use more mayo, then please do so. Sprinkle some cress in the egg mixture, stir and season to taste.
- Spread the filling evenly across a slice of bread (you choose what type: white, brown, wholegrain, you name it) then close the sandwich with the other slice of bread and quarter the sandwich.
- Preparing your own sandwich is a personal matter. If you’re like me and prefer a thick and robust filling, double up on the egg, mayo and cress, but still use only 2 slices of bread.