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
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Preparation
Step 1
Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD 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.