| 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.
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