Watercress Sandwiches With Chili Lime Butter Recipes

WATERCRESS SANDWICHES WITH CHILI-LEMON BUTTER

Steps:

• Mix first 4 ingredients in small bowl until well blended. Season with salt and pepper.
• 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.

WATERCRESS SANDWICHES WITH CHILI-LIME BUTTER

Steps:

• Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Chili-lime butter can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread chili-lime butter on 4 bread slices. Top with watercress. Top with remaining bread slices. Cut each sandwich in half and serve.

WATERCRESS SANDWICHES

Steps:

• Repeat process as above, replacing cucumber with watercress.;

CILANTRO-LIME CHICKEN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

CHILI LIME BUTTER

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

WATERCRESS SANDWICHES

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

WATERCRESS SANDWICHES

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
• Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
• Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.

CHILI LIME VINAIGRETTE DRESSING

Steps:

• Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.