| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 6 | T | Butter, room temperature |
| 1 1/2 | T | Fresh lemon juice |
| 1 1/2 | T | Jalapeno pepper, minced |
| seeded | ||
| 1 1/2 | t | Lemon peel, finely grated |
| 8 | Whole wheat bread or | |
| Other whole grain bread | ||
| thinly sliced | ||
| 6 | oz | Watercress sprigs, tough |
| ends trimmed |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #183 Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 45.8mg
Sodium: 93.9mg
Potassium: 73.4mg
Carbohydrates: 11.1g
Fiber: 1.9g
Sugar: 1.8g
Protein: 3.4g