GRILLED CHEESE AND JELLY RECIPES

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GRILLED CHEESE SANDWICHES WITH PEPPER JELLY RECIPE ...



Grilled Cheese Sandwiches with Pepper Jelly Recipe ... image

Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 4

6 ounces sharp cheddar, grated (about 1 1/2 cups)
8 slices whole-wheat sandwich bread
2 tablespoons pepper jelly
Nonstick cooking spray

Steps:

  • Preheat oven to 375 degrees. Divide cheddar among 4 slices bread. Spread jelly on 4 more slices bread and sandwich together. Coat a large skillet with cooking spray and heat over medium. Working in batches, if necessary, cook until bread is golden and toasted, 2 minutes, flipping once. Transfer to a baking sheet and bake until cheese is melted, 3 to 5 minutes. To serve, cut into sticks or triangles.

Nutrition Facts : Calories 164 g, FatContent 8 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 5 g

ÉPOISSES GRILLED CHEESE AND PEPPER JELLY SANDWICHES RECIPE ...



Époisses Grilled Cheese and Pepper Jelly Sandwiches Recipe ... image

This indulgent sandwich from chef Vivian Howard is a fun combination of Époisses, the pungent French cow-milk cheese, and sweet and spicy pepper jelly. Slideshow:  More Grilled Cheese Recipes 

Provided by Vivian Howard

Categories     Grilled Cheese

Total Time 25 minutes

Yield 4

Number Of Ingredients 7

1/2 cup pecan halves
1 tablespoon canola oil
1 teaspoon kosher salt
4 tablespoons unsalted butter, softened
Eight 1/2-inch-thick slices of sourdough bread
4 tablespoons hot pepper jelly
1 chilled round of Époisses cheese (8.8 ounces), cut into 1/4-inch slice

Steps:

  • Preheat the oven to 350°. In a pie pan, toss the pecans with the oil and salt. Bake for 8 minutes or until toasted. Let the pecans cool, then coarsely chop.
  • Spread 1/2 tablespoon of the butter on one side of each slice of bread. Spread 1/2 tablespoon of the pepper jelly on the other side of each slice. Arrange the Époisses on the jelly side of 4 slices of bread and top with the pecans. Cover each sandwich with another slice of bread, butter side facing out.
  • Heat a large cast-iron skillet over moderate heat. Add 2 sandwiches and grill for about 4 minutes. Flip the sandwiches and cook until golden brown on the bottom and the cheese is melted, 4 minutes more. Transfer to a work surface and cook the remaining 2 sandwiches.

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