Chicken sandwiches with chive butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter; room temperature |
| 1½ | tablespoon | Minced fresh chives or green onion tops |
| ½ | teaspoon | Dijon mustard |
| 1 | pinch | Cayenne pepper |
| 4 | larges | Slices whole wheat sandwiches bread |
| 8 | ounces | Purchased roast chicken; thinly sliced |
| 1 | small | Bunch watercress; thick stems trimmed |
| 2 | servings; Can be doubled | |
Directions
Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.
Combine butter, chives, mustard and cayenne in small bowl; blend well.
Season to taste with salt and pepper. (Butter can be made 1 day ahead.
Cover; chill. Bring to room temperature before continuing.) Spread chive butter on 1 side of each bread slice. Place chicken on buttered side of 2 bread slices. Top chicken with some watercress. Press remaining 2 bread slices, buttered side down, onto watercress. Cut each sandwich into 4 pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches.
Bon Appétit May 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998