A Simple Watercress Sandwich

by Sam Bilton on May 8, 2015 No comments

Watercress sandwhich

Peppery and pungent watercress deserves it’s super food status. It’s a potent source of iron, calcium, beta-carotene, vitamin E and boasts more vitamin C than oranges. Popular in the Victorian era bunches of watercress were eaten like ice cream cones, the original “food on the go”.

Although it’s popularity waned in the 20th century fortunately the days when watercress was relegated to the side of the plate as a garnish for a piece of steak are gone. It’s mustardy flavour goes well with fish, particularly salmon. Try it as a sandwich filling with mild goats cheese on sun dried tomato bread or in a simple frittata (I’ll be posting a recipe for the latter soon). If you’re a fan of this spicy vegetable then you may want to head over to Hampshire for the Arlesford Watercress Festival on Sunday 17th May 2015.

Sun dried tomato loaf

Sun Dried Tomato Bread

  • 600g strong white bread flour
  • 7g packet of quick action dried yeast
  • 1 tsp fine sea salt
  • 60g sun dried tomato puree
  • 380ml warm water
  • 50g sun dried tomatoes in oil, drained and roughly chopped


  1. Place the flour, dried yeast, salt and sun dried tomato paste into the bowl of a food mixer with a dough hook attached. (If you are using a bread machine follow the manufacturers instructions).
  2. Using a low speed (I use setting 2 on the Kitchenaid) slowly add the water. Once the ingredients have combined “knead” for around 5 minutes until smooth and elastic. This will take about 10 minutes or so if you are doing it by hand. Cover and leave to rise in a warm place for 1½ – 2 hours.
  3. After the dough has risen place on a floured board and knead again for a few minutes this time incorporating the chopped sun dried tomatoes as you go. You could shape this into a free form loaf or put it in a greased and floured 900g loaf tin as I have done here. Leave to rise again in a warm place for 30 – 45 minutes.
  4. Pre-heat the oven to 200°C. Bake for 10 minutes then reduce the heat to 180°C and continue to cook for a further 25 minutes. Allow to cool before making the sandwich.
  5. For the sandwich I usually allow around 50g soft goats or sheep cheese (I particularly like Sussex Slipcote from the High Weald Dairy) and a small handful of watercress per sandwich although the quantity you use of each is entirely up to you.
Sam BiltonA Simple Watercress Sandwich

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