Creamy Celery & Blue Cheese Triple-Stack Sandwiches

Creamy Celery & Blue Cheese Triple-Stack Sandwiches

Cream cheese studded with blue cheese, fresh celery, toasted almonds, fennel seeds, and lemon zest, of course, is an amazingly tasty filling for our triple-stack sandwiches. Creamy Celery & Blue Cheese Triple-Stack Sandwiches pictured with Honeydew, Coppa & Feta Canapés and Lemony Couscous-Shrimp Salad.

Creamy Celery & Blue Cheese Triple-Stack Sandwiches
Serves: 18 sandwiches
 
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon crushed fennel seeds
  • ¼ teaspoon ground black pepper
  • 3 tablespoons blue cheese crumbles
  • ¼ cup finely chopped celery
  • 2 tablespoons finely chopped toasted unblanched almonds
  • 9 thin slices multigrain bread
  • Garnish: fresh celery leaves
Instructions
  1. In a medium bowl, beat together cream cheese, lemon zest, lemon juice, fennel seeds, and pepper with a mixer at high speed until combined and creamy. Beat in blue cheese crumbles at medium-high speed until incorporated. Stir in celery and almonds.
  2. Spread an even layer of cheese mixture onto 6 bread slices. Stack bread slices in pairs, cheese sides up. Top each with a remaining plain bread slice, creating 3 triple-stack sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 equal rectangles, creating 9 finger sandwiches. Cut each finger sandwich in half cross-wise, creating 18 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours. For best flavor, let come to room temperature before serving.
  3. Just before serving, garnish each tea sandwich with a celery leaf, if desired.