Ribbon Sandwiches
2 large slices white bread, crusts removed 1 large slice whole-wheat bread, crust removed 1/4 cup butter, softened 1 oz. Boursin cheese Sprigs of fresh watercress, finely chopped 1 teaspoon half and half 1 large tomato, thinly sliced Salt to taste Pepper to taste 1 teaspoon mayonnaise 1/4 bunch cress 3 tablespoons salmon or crab pâté Radish flowers and Sprigs of fresh watercress to garnish Using a rolling pin, roll each slice of bread lightly to flatten slightly. Butter slices of white bread on 1 side and slices of whole-wheat bread on both sides. In a small bowl, mix cheese and chopped watercress until soft and well combined. Spread cheese mixture on 1 slice of buttered white bread. Top with slices of tomato. Season with salt and pepper. Cover with buttered whole-wheat slice of bread. Spread with mayonnaise. Sprinkle liberally with cress. Spread remaining slice of buttered white bread with salmon pâté. Place, pâté-side down, over cress. Press together firmly. Cut in half crosswise, then cut each half in 6 thin fingers. Garnish with radish roses & sprigs of watercress. Yield Makes 12 pieces Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
