Roast Beef & Watercress Tea Sandwich

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With this tea sandwich, I added a little decorative touch by topping the bottom portion with chopped watercress. To give a tiny bit of tang, I used Japanese mayo.


Very Thin Whole Wheat Bread (I used Pepperidge Farm.)
Roast Beef, Sliced Thin
Horseradish (I used Gold’s Prepared Horseradish.)
Mayo (I used Kewpie Japanese Mayonnaise.)

1. Mix mayo & horseradish and spread onto slices of bread.
2. Layer roast beef, salt & pepper onto slice. Top with other slice. Trim crusts.
3. Cut into 3 pieces. Spread mayo to bottom half and sprinkle chopped watercress.

7 thoughts on “Roast Beef & Watercress Tea Sandwich”

  1. Hi Jee, so happy to come across your blog (I followed you in comments on sfgbb).

    sandwich looks divine.

    but i'm off to read more and get a bigger fix of one of my home away from homes, NYC. went to school in the bronx, met my dubliner husband there and we get back as often as possible to visit family and friends. just saw a post with mulberry and broome… gramps was born on mulberry.

    thanks for the fix!

    btw, i am a tea lover and am having my second cuppa irish breakfast tea right now. couldn't start the day without it.

  2. Hi Pam/Mercantile Muse, happy you found my blog! Where did you go to school in the Bronx? Thanks for taking the time to comment!

    Hi Michele, thanks! The best part about putting these posts together is that I get to eat all of it at the end.

    Hi Jennie, it was delicious! I think the Japanese mayo added that extra kick.

  3. Great idea to put the greens on the outside! These recipes look so great. One of these days I'll actually be cooking again and your recipe section will be a first stop.


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