| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter; room temperature |
| 1 1/2 | tb | Minced fresh chives or green onion tops |
| 1/2 | ts | Dijon mustard |
| 1 | pn | Cayenne pepper |
| 4 | lg | Slices whole wheat sandwiches bread |
| 8 | oz | Purchased roast chicken; thinly sliced |
| 1 | sm | Bunch watercress; thick stems trimmed |
| 2 | servings; Can be doubled |
INSTRUCTIONS
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@pctech.net> on Mar 16, 1998
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