Method:
1. Cook eggs using the site’s validated method, cool rapidly, peel and refrigerate before sandwich production. Chop the cold eggs to a consistent texture.
2. Whisk 50g KWERKY with 75g cold water until smooth. Leave for 5 minutes to hydrate and whisk again to form a thick cream.
3. Mix the KWERKY concentrate into 160g reduced-fat mayonnaise, 18g prepared mustard and 2g ground black pepper until smooth and cohesive.
4. Fold the dressing through the chopped egg, then add the cress. The filling should be cohesive and spreadable with no free liquid. If the egg is wet after chilling, drain/blot before mixing rather than compensating with extra KWERKY.
5. Lay out 10 portions of higher-fibre wholemeal bread. Divide lettuce and the measured egg filling evenly, close and cut to the required service format.
6. Serve immediately or transfer promptly to covered chilled storage in accordance with the establishment's validated food-safety procedure. Validated production checks confirmed filling spreadability, bread condition and any moisture migration after chilled holding as well as finished yield and portion weight.
