DescriptionEdit

Source: The Pennywhistle Lunch Box Book by Jean Hores

IngredientsEdit

• ½ cup cream cheese, room temperature
• ⅛ cup peanuts, unsalted, chopped
• ½ apple, cored, sliced and peeled
• 2 drops lemon juice
• 2 date-nut bread slices

Directions Edit

1. Combine the cream cheese and nuts in a bowl.
2. Sprinkle the apple slices with the lemon juice to keep them from turning brown.
3. Take a slice of bread, spread with cheese and nut mixture and cover with apple slices.
4. Use another slice of bread to top the sandwich and wrap well.