Instructions: Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.

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.)

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.

2 servings; Can be doubled

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