Recipe by HeatherFeather
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.
Top Review by Apple Girl
It was yummy but you might want to specify between green and red apples, I used green and it was a little too much of a taste clash for me, so I assumed you meant red. I liked the sandwich, but liked it even more because it became the basis for a recipe of my own. Thanks, and mmmm
- 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 See How It's Made
- Toast bread lightly first (if desired, I usually do not); Spread bread slices with cream cheese.
- Place apple slices on top of the cream cheese on one of the toast slices.
- 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.
- Put sandwich together, securing with a toothpick.