I have saved this recipe for several years, never making it. The other day I decided to either make it, or throw the dang recipe away! So I made it. And I am so glad I did! The cream cheese/blue cheese/walnut combo? Heaven. HEAVEN. Toby, who doesn’t like nuts in his food (weirdo), ate TWO of these sandwiches. My kids didn’t like them, but that’s okay. They just picked the apples out and ate that. Note: this recipe makes a lot of sandwiches. I only made 4.
(Southern Living, Oct 2008)
makes 14 appetizer sandwiches
2 Gala apples
1 cup chopped walnuts
1 (8-oz.) package cream cheese, softened
1 (4.4-oz.) container blue cheese crumbles
1 tablespoon honey
Freshly ground pepper to taste
1 (16-oz.) package thin bread slices
1 (5-oz.) package arugula, thoroughly washed
2 tablespoons butter
Thinly slice apples. Heat chopped walnuts in a small nonstick skillet over medium heat, stirring often, 3 to 5 minutes or until toasted and fragrant. Combine cream cheese, blue cheese crumbles, honey, and toasted walnuts until blended. Add freshly ground pepper to taste. Spread 1 side of each of 28 thin bread slices with 1 Tbsp. cream cheese mixture. Divide 1/2 of the arugula among 14 bread slices. Top with apple slices and remaining 14 bread slices, cream cheese mixture sides down. Melt 1 Tbsp. butter on a griddle over medium heat. Cook 7 sandwiches 3 to 4 minutes on each side until golden and cheese is melted. Repeat procedure with 1 Tbsp. butter and remaining sandwiches.
Tip: If you don’t have a griddle, omit butter, and cook sandwiches, in batches, in a lightly greased large nonstick skillet 3 to 4 minutes on each side or until golden and cheese is melted.