Grilled Blue Cheese Sandwiches with Walnuts and WatercressBrian Leatart
Partnered with a green salad, these little sandwiches are terrific with the flavorful barley soup .
Recipe information
Yield
Makes 8 servings
Ingredients
1 cup crumbled blue cheese (about 8 ounces)
1/2 cup finely chopped toasted walnuts
16 slices whole wheat bread, trimmed into crustless 3-inch squares
16 small watercress sprigs
6 tablespoons (3/4 stick) butter
Preparation
Step 1
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.)
Step 2
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.
Step 3
Cut sandwiches diagonally in half. Transfer to plates and serve.
