Follow these steps for perfect results
pecan halves
toasted, chopped
canola oil
kosher salt
unsalted butter
softened
sourdough bread
1/2-inch-thick slices
hot pepper jelly
Epoisses cheese
sliced
Preheat the oven to 350°F.
Toss pecan halves with canola oil and kosher salt in a pie pan.
Bake for 8 minutes, or until toasted.
Cool the pecans, then coarsely chop.
Spread 1/2 tablespoon of butter on one side of each slice of bread.
Spread 1/2 tablespoon of pepper jelly on the other side of each slice of bread.
Arrange Epoisses cheese slices on the jelly side of 4 bread slices.
Top the cheese with chopped pecans.
Cover each sandwich with another bread slice, butter-side facing out.
Heat a large cast-iron skillet over medium heat.
Add 2 sandwiches to the hot skillet.
Grill for about 4 minutes on one side.
Flip the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes more.
Transfer the grilled sandwiches to a work surface.
Repeat the grilling process with the remaining 2 sandwiches.
Expert advice for the best results
Use a non-stick skillet if you don't have cast iron.
Adjust the amount of pepper jelly to your desired level of spiciness.
Serve with a side salad for a complete meal.
Everything you need to know before you start
5 minutes
The pecans can be toasted ahead of time.
Cut the sandwiches in half diagonally and arrange artfully on a plate.
Serve with a side of tomato soup.
Accompany with a green salad.
Earthy notes complement the cheese.
Discover the story behind this recipe
Highlights French cheese in an American classic.
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