Name: Watercress Sandwiches with Chili-Lemon Butter
Yield: Makes 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter, room temperature; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons minced, seeded jalapeño chili; 1 1/2 teaspoons finely grated lemon peel; 8 thin slices whole wheat bread or other whole grain bread; 1 large bunch watercress (about 6 ounces), tough ends trimmed

Recipe information

Yield
Makes 4 servings

Ingredients

6 tablespoons (3/4 stick) butter, room temperature

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons minced, seeded jalapeño chili

1 1/2 teaspoons finely grated lemon peel

8 thin slices whole wheat bread or other whole grain bread

1 large bunch watercress (about 6 ounces), tough ends trimmed

Preparation

Step 1
Mix first 4 ingredients in small bowl until well blended. Season with salt and pepper.
Step 2
Spread chili-lemon butter on 1 side of each bread, dividing equally. Top buttered side of 4 bread slices generously with watercress. Cover with remaining 4 bread slices, buttered side down, pressing slightly to adhere. Cut sandwiches in half and serve immediately.

TagsSandwich Watercress Leafy Greens Vegetable Lemon Citrus Fruit Jalapeño Chile Main Dinner Lunch Nut Free Vegetarian Quick Easy No-Cook Blender Bon Appétit

Recipe notes

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