Watercress Sandwiches

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I am not certain I ever dined on watercress during my childhood in Mississippi. I do recall that when I graduated from the University of Mississippi in the early 1940s, my family came to pick me up and drive me home. We passed a gushing falls called Big Springs, and the cold water was alive with tall, healthy sprigs of watercress. We gathered it by bunches and carried it back home, and never having heard of cream of watercress soup or other uses for the peppery green, we converted it into sandwiches. Perhaps the creation is not Southern. Except in my memory.


  • 1 bunch watercress
  • 2 to 3 tablespoons mayonnaise
  • Lemon juice to taste
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 8 thin slices white sandwich bread


  1. Pat the watercress to remove excess moisture. Coarsely chop the watercress using a knife, blender, or food processor. Do not chop it too fine.
  2. Add the mayonnaise, a little at a time, stirring to blend after each addition. The problem with a mayonnaise-and-watercress filling is generally an excess of mayonnaise; the filling becomes too liquid. Add just enough so that the filling holds together. Two tablespoons should be enough. Add the lemon juice, salt, and pepper.
  3. Spoon equal portions of the filling onto 4 slices of bread. Top with the remaining 4 slices. Neatly trim the crusts from the bread. Cut the sandwiches as desired, into finger sandwiches, rectangular halves, or triangular halves or quarters.