Tuesday, March 10, 2009

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.

  • 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

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!

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