Springtime Luncheon Sandwich

I made Blue Cheese-Walnut sandwiches this weekend. This recipe is perfect to service at Spring lunches and get-togethers. The recipe was in the March 2009 issue of Southern Living.

Ingredients

• 3/4 cup chopped walnuts or pecans
• 1 (8 oz.) package cream cheese, softened
• 5 oz. package of blue cheese
• 1 tablespoon chopped fresh parsley
• loaf of bread
• 1/4 cup fig, cherry, or apricot preserves
  

Preparation

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).


2. Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired.

Instead of making finger sandwiches like what the article suggests, I made halved sandwiches, because this was not for a special occasion, just lunch at home. I also added apple slices to the recipe just to have that extra crunch!