| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
October 199 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Crumbled blue cheese, about |
|
|
8 ounces |
| 1/2 |
c |
Finely chopped toasted |
|
|
walnuts |
| 16 |
|
Whole wheat bread, trimmed |
|
|
into |
|
|
crustless 3-inch |
|
|
squares |
| 16 |
|
Watercress sprigs |
| 6 |
T |
Butter, 3/4 stick |
| 22 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Divide cheese and walnuts equally among 8 bread squares. Top each with
2 watercress sprigs. Sprinkle with pepper and top with remaining bread
squares, making 8 sandwiches total. Press together gently to adhere.
(Can be made 4 hours ahead. Cover and chill.) Melt 3 tablespoons
butter in large nonstick griddle or skillet over medium heat. Cook 4
sandwiches on griddle until golden brown and cheese melts, about 3
minutes per side. Transfer to cutting board. Repeat with remaining 3
tablespoons butter and 4 sandwiches. Cut sandwiches diagonally in
half. Transfer to plates and serve. Makes 8 servings. Bon Appetit
October 1999 Converted by MC_Buster. Per serving: 2193 Calories
(kcal); 126g Total Fat; (50% calories from fat); 74g Protein; 210g
Carbohydrate; 288mg Cholesterol; 4965mg Sodium Food Exchanges: 13 1/2
Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; Converted by
MM_Buster v2.0n.
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