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
- 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.
- 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.
- Just before serving, garnish each tea sandwich with a celery leaf, if desired.
