Apples’ crunch and tangy sweetness combined with walnuts and piquant blue cheese make this a classic.
Try the “Ten Great Sandwiches” recipes page for more lunchtime ideas!
Ingredients
1/4 cup roughly chopped walnuts, lightly toasted
1/2 cup blue cheese (such as Roquefort or Gorgonzola dolce)
1 tablespoon unsalted butter
1 tablespoon port wine (optional)
1 ‘Granny Smith’ (or other firm, tart apple), peeled and cored, thinly sliced
2 teaspoons lemon juice (or balsamic vinegar)
1 tablespoon extra-virgin olive oil
20 pieces (approximately) thinly sliced whole wheat bread (such as Pepperidge Farm “Very Thin” brand)
1 cup watercress
Instructions
In a small bowl, combine walnuts, blue cheese, butter, and port (if desired). In a separate, medium-size bowl, toss apple slices with lemon juice and olive oil.
Spread about 1 tablespoon of the blue cheese mixture on bread. Arrange 3 or 4 apple slices on top. Arrange a few pieces of watercress on top of apples. Place a second piece of bread on top and gently flatten. Trim crusts; then cut sandwiches diagonally twice, for 4 triangles. Repeat with remaining bread slices.
