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Blue Cheese, Potato, and Green-Apple Danish Sandwiches

When assembling the sandwiches, coat each piece of bread with a slathering of sweet butter.

  • Yield: Makes 8

Source: Martha Stewart Living, January 2007


  • 1 pound small Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
  • Coarse salt
  • 8 slices thin, dense rye bread, crusts removed
  • 8 teaspoons unsalted butter, preferably Danish, softened
  • 1/2 cup crumbled blue cheese
  • 1 green apple, quartered, cored, and very thinly sliced
  • 1/2 cup Pickled Onion Slices, made with white onion


  1. Bring a large pot of water to a boil, and add potatoes and 1 tablespoon salt. Return to a boil. Reduce heat; simmer until tender, about 7 minutes. Drain. Let cool.

  2. Spread bread slices with butter; sprinkle each with 2 teaspoons cheese. Divide potatoes among bread. Top each with apple slices, and sprinkle with 1 teaspoon cheese. Top with onion slices, dividing evenly. Sprinkle with salt, and drizzle each with 1 teaspoon pickling liquid.

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