The combination of egg mayonnaise and crunchy, peppery cress is hard to beat, but I find standard sprouting cress a nuisance; bite into it at the wrong angle and it comes out of your sandwich in a soggy tangle and drips everywhere. So here I've substituted a packeted watercress salad mix, chopped. The same peppery taste but with more volume and crunch, and a bit more manageable. Manageability is what these sandwiches are all about, even if you only happen to be picnicking on your sofa. As someone who can't digest without a book in one hand, I like a sandwich that can be picked up and eaten without any unpleasant surprises. The aggressively crusty, 'creative' pile it high, splatter and smear designer sandwich is not for me. How do you transfer it to your mouth without disaster? I'd need a chainsaw. And a facemask. So here you have it. A tasty nourishing sandwich that should travel well and behave itself - a sandwich that doesn't argue!
These sandwiches won't live to fight again another day as cress and any green leaves will go soggy after contact with salt. They do need to be eaten within hours. But you can prepare the filling beforehand and put them together at the last minute. Gardeners willl be fortunate enough to be more creative regarding cress and cressy flavours. There are land cresses that grow like weeds - and don't despise nasturtium leaves which give a salad or sandwich a wonderful 'cressy' peppery flavour. In fact if you're serving these up at your garden party you could cut them up into dainty finger sandwiches as suggested above, and even garnish with a green sprig and a nasturtium flower ... first removing any inhabitants ... an anxious earwig scrabbling around on the best china might not create quite the right ambience ... errm, more tea, Vicar?