“This is my re-creation of a sandwich I used to order often for lunch at a great restaurant in NY State. It may sound like a bizarre combination of ingredients, but it tastes very good and is a nice light luncheon choice. I also like this with cinnamon raisin bread.”
READY IN:
5mins
SERVES:
1
UNITS:
Metric

Ingredients Nutrition

  • 2 slice pumpernickel bread (or any bread you prefer) or 2 slice cinnamon raisin bread (or any bread you prefer)
  • 14.79-29.58 ml cream cheese (to taste) or 14.79-29.58 ml neufchatel cheese, softened (to taste)
  • 2-3 slice apples, unpeeled (red delicious preferred)
  • raisins, to taste
  • chopped pecans, to taste
  • 4.92-9.85 ml celery, minced (to taste)
  • 14.79 ml shredded cheddar cheese, to taste (or a slice of cheese)

Directions

  1. Toast bread lightly first (if desired, I usually do not); Spread bread slices with cream cheese.
  2. Place apple slices on top of the cream cheese on one of the toast slices.
  3. Sprinkle raisins, pecans, celery, and cheese to taste on the other piece of toast, pressing a little so these items stick to the cream cheese a bit.
  4. Put sandwich together, securing with a toothpick.

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