Makes 4 servings (serving size: 1 sandwich and 1 pickle)
12 slices whole-grain bread, cut into 3 1/4-inch circles and lightly toasted
4 tablespoons jarred tomato chutney
1/2 pound thinly sliced roast beef
1/2 cup watercress sprigs
8 large basil leaves
1 ounce crumbled blue cheese
4 pickle spears
How to Make It
Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round.
Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear.