Watercress sandwiches with chili-lemon butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter -- room temperature |
| 1½ | tablespoon | Fresh lemon juice |
| 1½ | tablespoon | Jalapeno pepper -- minced |
| Seeded | ||
| 1½ | teaspoon | Lemon peel -- finely grated |
| 8 | slices | Whole wheat bread or |
| Other whole grain bread -- | ||
| Thinly sliced | ||
| 6 | ounces | Watercress sprigs -- tough |
| Ends trimmed | ||
Directions
Mix first 4 ingredients (butter thru peel) in small bowl until well blended. Season with salt and pepper. Spread chili-lemon butter on 1 side of each bread slice, dividing equally. Top buttered side of 4 bread slices generously with watercress. Cover with remaining 4 bread slices, buttered side down, pressing to adhere. Cut sandwiches in half and serve immediately.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996