roast chicken, watercress and nut sandwich

roast chicken, watercress and nut sandwich

I love the combination of salty roasted chicken with peppery watercress. While watercress is often relegated in this country as a garnish, it was very popular in the 1920s and 30s as an elegant sandwich filler. I like that. It speaks of a more gracious time. Although clearly my ladylike tendencies could only go so far. So I’ve compromised. Here is an elegant sandwich filling in a big chunky ciabatta roll.

half a small bunch of watercress
2 tbsps chopped walnuts or almonds
2 tbsp mayonnaise (or a good quality shop-bought version)
bread rolls
leftover roast chicken
salt and freshly ground black pepper


  1. Pick through the watercress and remove the thickest stems. Roughly chop the rest including the leaves.
  2. Combine the watercress with about 1 tablespoon of mayonnaise, a little salt and the nuts. Add a little more mayonnaise if necessary.
  3. Cut the bread rolls through the circumference and lightly butter.
  4. Divide the watercress mixture between the base of each of the bread rolls.
  5. Season well with black pepper.
  6. Add torn strips of leftover roast chicken.
  7. Top with the remaining bread roll halves.

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