Brown bread sandwiches with ham and a firey mustard and horseradish butter in it to give a real bite. Perfect for afternoon tea or picnics
- 100g (3½oz) butter, softened
- 2tbsp coarse-grain mustard
- 1tbsp hot horseradish
- 6 slices brown bread
- 175g (6oz) wafer-thin ham
- 1 punnet salad cress
Beat together the butter, mustard and horseradish.
Spread over the bread. Fill with ham, add cress, and sandwich together.
Cut off crusts and cut sandwiches into quarters.
Cookery Editor, Sue McMahon, suggests that you use horseradish sauce if you don’t have hot horseradish but add a little more to get the required depth of flavour.