Fancy food is nice, but there’s something ultimately satisfying about a sandwich. With the number of possible bread and filling options, there’s almost an infinite amount of combinations to try (and I intend on trying at least half of those in my lifetime!).
I’d been intrigued by the idea of a pear sandwich for a while, so the turning of the season made for a perfect excuse. The mix of the savory cheese, sweet pear, and lightly sweet raisin bread was excellent – a different yet delicious flavor combination! We really enjoyed the alfalfa sprouts as well; somehow all the ingredients melded together perfectly!
The cinnamon raisin bread we bought was a smaller size loaf, which made us think these would be fun to do as appetizers or tea sandwiches for a luncheon. Make sure to buy sandwich-style bread and not the type that is overly sweet or cake-y.
The hardest part of this recipe is toasting the nuts. About 97% of my nut toasting attempts end in disaster…so much so that Alex tries to steer me away from recipes that involve it. Luckily for the both of us, I met with success this time!Print
- 8 slices of cinnamon raisin bread (or 16 small pieces)
- 1/2 cup (or more) light tub-style cream cheese
- 2 pears
- 1/4 cup chopped walnuts
- 1 cup alfalfa sprouts
- Place the walnuts in a small dry skillet over medium heat. Cook the nuts, stirring frequently, until they are golden and fragrant, around 5 minutes. (Do not leave them unattended!)
- Core and thinly slice the pears.
- Toast the bread slices.
- Spread about 1 tablespoon of cream cheese on each bread slice. Sprinkle walnuts evenly over half of the bread slices.
- Finish each sandwich with pear slices, alfalfa sprouts, and the remaining bread slice. Slice in half and serve.