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| 3 Esslöffel | butter room temperature |
| 1 1/2 Esslöffel | Minced fresh chives or green onion tops |
| 1/2 Teelöffel | dijon mustard |
| 1 Prise | cayenne pepper |
| 4 gross | Slices whole wheat sandwiches bread |
| 8 x ca. 30 g | Purchased roast chicken; thinly sliced |
| 1 klein | Bunch watercress; thick stems trimmed |
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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
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