Yield: 1 Servings
|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|
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