Recipe - Chicken Sandwiches With Chive Butter

3 tablespoon Butter; room temperature
1 One half tablespoon Minced fresh chives or green
onion tops
One half teaspoon Dijon mustard
1 pn Cayenne pepper
4 lg Slices whole wheat
sandwiches bread
8 ounce Purchased roast chicken;
thinly cut or sliced up
1 small Bunch watercress; thick
stems trimmed

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.

2 servings; Can be doubled

Bon Appétit May 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998