Ingredients

• 1 cup crumbled blue cheese (about 8 ounces)
• 1/2 cup finely chopped toasted walnuts
• 16 slices whole wheat bread, trimmed into crustless 3-inch squares
• 16 small watercress sprigs
• 6 tablespoons (3/4 stick) butter

Instructions

1. Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.)
2. Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches.
3. Cut sandwiches diagonally in half. Transfer to plates and serve.