10 thin slices of roast lamb or boiled tongue

Punnet of mustard and cress or watercress leaves

Mustard Butter

12 ounces unsalted butter, room temperature

1 T. lemon juice

2 T. mild French mustard

 

To make the mustard butter, beat all the ingredients together to a smooth paste. Store in a jar in the refrigerator. Mix the chicken and mayonnaise with a fork, and season with salt, pepper and Tabasco. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.

 

Yield:

Calories:

Fat:

Fiber: