I created this recipe to serve at my tearoom, and my customers gave it rave reviews. The sandwiches are sweet and nutty and look beautiful on a platter lined with a bed of romaine lettuce. —April Simmons, Fort Laramie, Wyoming
In a small bowl, beat cream cheese until smooth. Stir in brown sugar, celery, pecans and extract. Spread cream cheese mixture over each of four bread slices; top with remaining bread. Cut each sandwich into two triangles.
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