Selection of summer sandwiches
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Selection of summer sandwiches

By Emma Lewis

Keep the whole family happy this summer with a delicious spread of summer sandwiches

  • Ready in 20 minutes
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g

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

Tip

Tea-time tips
Allow 3-4 sandwiches per person. But don’t prepare them too early as they will either go soggy or dry out.

Method

  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 crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

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