Cherry Sandwiches

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Chef Marie Nightingale, Saltscapes

2 cups (500 mL) pitted fresh or frozen cherries
1/2 cup (125 mL) finely chopped toasted almonds
2 tablespoons (30 mL) lemon juice
1/2 cup (125 mL) granulated sugar
Fresh sliced bread
Softened butter


Thaw cherries if using frozen; crush and drain, reserving juice, if desired, for another use. Add almonds, lemon juice and sugar. Mix well. Cover and refrigerate for at least an hour to allow sugar to dissolve. Stir again before using.

Spread generously on buttered bread, cover with top slice and remove crusts. Wrap in plastic wrap and refrigerate until needed (the wait improves them).

Tip: Toasting enhances the flavour of almonds and other nuts. To toast, spread in a single layer in a shallow ungreased pan and place in a 350°F (180°C) oven until lightly browned, 5 to 10 minutes. Stir occasionally to prevent scorching. Browning continues after removal from oven so be careful not to over-brown.
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