Picnic Sandwich Selection

This recipe works in combination with: Smoked Mackerel Pâté, Strawberries & Cream. This recipe features in these meal plans: Seasonal British Picnic.

Roast beef, mustard and lettuce sandwiches - Egg mayonnaise and cress sandwiches - Green summer salad with a soured cream dressing.


  • 50ml of soured cream
  • 1/2 medium lemon, juiced
  • 1 ripe avocado, stoned, skin removed and flesh cut into chunks
  • 1 half cucumber portion, thickly sliced
  • 20g of cress
  • 2/3 loaf of farmhouse white bread, cut into 8 slices and buttered (optional)
  • 2 slices of roast beef (approx 75g each)
  • 140g of mixed salad leaves
  • 2 medium eggs
  • 5 tbsp mayonnaise
  • 1-2 tsp English mustard
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Price per person: £1.24
  • Store cupboard: Basic
  • Calories per serving: 778
  • 5-a-day per serving: 2
  • Print Recipe
Picnic Sandwich Selection photo

749 cooks think so


  1. First, cook the eggs for the egg and cress sandwiches. Bring a pan of water to the boil, carefully add the eggs and cook for 10 minutes. Drain and run the eggs under cold water until cool, then remove the shells and roughly chop or mash the eggs. Mix the egg with 2 tbsp of mayonnaise and season to taste with salt and pepper.
  2. Assemble two sandwiches with the egg-mayonnaise mixture, half the cress and 4 slices of buttered bread and cut each in half.
  3. Next, assemble two roast beef salad sandwiches using the roast beef slices, one-third of the mixed salad leaves, the English mustard and the remaining 4 slices of buttered bread and cut each sandwich in half.
  4. To make the green salad, toss the avocado and cucumber with the remaining mixed salad leaves and cress. To make the dressing, whisk together the soured cream and 3 tbsp mayonnaise until smooth. Whisk in a little cold water (1 tbsp at a time) until you have a smooth dressing, thick enough to coat the back of a spoon. Add the lemon juice to taste and season with salt and pepper. Keep the dressing separate to the salad until you're ready to serve the salad.

Cook's tips

Store the dressing in a separate container from the salad and add it to the salad right before you eat.

Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

  • Parmesan Crusted Cod

    Cod fillets with a parsley and Parmesan crust served with a dressed green salad and summer vegetables.

  • Beef Stroganoff

    A Russian-inspired dish with fried beef and paprika in a rich, soured cream sauce.

  • New Potato Salad

    A new potato, cherry tomato, boiled egg and mixed leaf salad tossed with a mustard-mayo dressing.