| 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 | sl | Whole wheat bread; trimmed into |
| ; crustless 3-inch | ||
| ; squares | ||
| 16 | sm | Watercress sprigs |
| 6 | tb | Butter; (3/4 stick) |
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; 22 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”