If friends stop by for lunch, or you want to treat yourself, make these quick and savory sandwiches.  I love pesto, and, if my garden basil flourishes, I will make several jars.  I was excited to find this new way to use not only my pesto, but also any one of several Classic Country pepper jellies & jams: Hot Red Pepper Jelly, Mild Green Pepper Jelly, along with Jalapeño Peach  Jam and Jalapeño Raspberry Jam.  For this recipe I tried the Jalapeño Peach Jam and loved the combination.

Makes 2 sandwiches

Ingredients:

  • 4 slices of sourdough bread
  • 2 Tablespoons butter, melted
  • 4 Tablespoons basil pesto
  • 5 oz Brie cheese, rind removed and thinly sliced. (Note: cream cheese can be substituted.)
  • 4 Tablespoons Classic Country Foods Jalapeño Peach Pepper Jelly

Instructions:

  1. Heat cast-iron skillet or griddle over medium heat
  2. Butter both sides of sourdough bread and lightly grill (both sides)
  3. Sandwich Brie cheese with pepper jelly and pesto
  4. Put the tops on the sandwich and heat in pan until cheese has melted.

Serve immediately

Denise Hitchcock