Egg and caper mayo sandwiches with watercress

  • 4 slices GRADZ Recipe NO24 Gluten Free Dark Bread with Sunflower Seeds 400g
  • 2 Eggs, medium boiled and shelled
  • 4 tbsp mayonnaise
  • 3 tsp capers
  • Handful flat leaf parsley, finely chopped
  • Pinch sea salt and freshly ground black pepper
  • Handful Watercress 

In a bowl add the eggs, mayonnaise, capers and parsley. Mash with a fork, leaving a little texture then season well.

Lay 2 slices of bread out on a board, top with watercress then spoon over the egg mixture to cover. Top with remaining bread slices and flatten a little.

Tip: If making to transport to work for lunch, wrap in greaseproof paper and tie with string.