Ingredients

• 3 tablespoons butter, room temperature
• 1 1/2 tablespoons minced fresh chives or green onion tops
• 1/2 teaspoon Dijon mustard
• Pinch of cayenne pepper
• 4 large slices whole wheat sandwiches bread
• 8 ounces purchased roast chicken, thinly sliced
• 1 small bunch watercress, thick stems trimmed

Instructions

1. 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.)
2. 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.