Title: Chicken sandwiches with chive butter
 Categories: None
      Yield: 1 Servings
 
      3 tb Butter; room temperature
  1 1/2 tb Minced fresh chives or green
           -onion tops
    1/2 ts Dijon mustard
      1 pn Cayenne pepper
      4 lg Slices whole wheat
           -sandwiches bread
      8 oz Purchased roast chicken;
           -thinly sliced
      1 sm 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