Egg & Watercress Finger Sandwiches

This is the tea sandwich your grandmother would recognize, the kind that shows up on three-tiered stands at proper afternoon teas and bridal showers. Hard-boiled eggs mashed with mayonnaise, honey mustard, and a little celery seed make a slightly sweet, slightly tangy egg salad that plays nicely against the peppery bite of watercress.

The buttered bread is the load-bearing technique here. A thin layer of softened butter on each slice acts as a moisture barrier, keeping the bread from going soggy while the sandwiches sit. That hour in the fridge is what lets everything settle and slice cleanly into neat fingers.

Whole wheat gives a nuttier, sturdier base than white sandwich loaves. If you can find a denser sandwich loaf with a tight crumb, better still, this style of sandwich slices best when the bread isn’t too airy.

Kitchen Tips

• Use eggs that are at least a week old, fresh eggs are notoriously hard to peel cleanly after hard-boiling.
• Chop the egg salad finer than feels necessary, big chunks of egg fall out of finger sandwiches when you try to bite into them.
• Wrap the assembled loaf tightly in plastic wrap before refrigerating, the sandwiches firm up into a sliceable block.
• Use a sharp serrated knife and clean it between cuts for tidy fingers without smashed edges.

Variations

• Sub fresh dill or chives for the watercress for a milder herbal flavor.
• Use arugula in place of watercress for a similar peppery bite when watercress isn’t around.
• Spread a thin layer of cream cheese on one side instead of butter for an even richer version.