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Watercress Sandwiches With Chili-Lemon Butter sandwiches, vegetables, chili, british 6 tablespoon butter -- room temperature 1 1/2 tablespoon fresh lemon juice 1 1/2 tablespoon jalapeno pepper -- minced 1 seeded 1 1/2 teaspoon lemon peel -- finely grated 8 slice whole wheat bread or 1 other whole grain bread -- 1 thinly sliced 6 oz watercress sprigs -- tough 1 ends trimmed 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. Recipe By: Sophie Grigson. Bon Appetit, August, 1996 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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