Post by chief_cook2 on Sept 29, 2004 5:50:09 GMT -6
3 tablespoons butter, room temperature
1 1/2 tablespoons minced fresh chives or green onion tops
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper
4 large slices whole wheat sandwiches bread
8 ounces purchased roast chicken, thinly sliced
1 small bunch watercress, thick stems trimmed
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.