Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.
Recipe information
Yield
2 servings; Can be doubled
Ingredients
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
Preparation
Step 1
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.)
Step 2
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.
