| 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
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”