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.
