Chicken sandwiches with chive butter

Yield: 1 Servings

Measure 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

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

Similar recipes