The jalapeño-flavored butter is also good with chicken or fish, or even corn on the cob.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup minced seeded jalapeño chilies
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
8 thin slices whole grain bread
1 bunch watercress, thick stems trimmed
Preparation
Step 1
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.)
Step 2
Spread chili-lime butter on 4 bread slices. Top with watercress. Top with remaining bread slices. Cut each sandwich in half and serve.
