Posted on August 04, 2013 by Anne Milneck | 0 comments
It may look like a grilled cheese, but this is no ordinary sandwich. The smoky turkey and rich, creamy brie are perfect with the spicy-sweet fig pepper jelly. Our locally made, small batch pepper jellies are the perfect condiment on a cheese board, over cream cheese or on a sandwich!
2 slices hearty white bread
Sliced deli turkey (or ham or bacon or all three!)
A few hunks of Brie
1 Tbl Fig Pepper Jelly
Heat a panini press to medium-high heat. Spread bread with softened butter. Place a slice of bread, buttered side down, in the pan. Working quickly assemble the meat and brie on the bread. Spread the pepper jelly on the unbuttered side of the second slice of bread. Place the slice of bread, pepper jelly side down on top of the meat and cheese. Press until the sandwich is browned and the brie is melted.
No Panini press? No worries. Warm, pressed sandwiches are easy to create even with no special equipment. Heat two skillets over medium-high heat. If a cast iron pan is available, this is ideal. Assemble the sandwich in one skillet and brown. Flip the sandwich to brown the other side. Then place a piece of foil on top of the sandwich then place the second heated skillet (cast iron if available) on top of the foil-topped sandwich to press the sandwich.
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Our original Baton Rouge, Louisiana retail shop is located at 660 Jefferson Hwy. Questions? We'd love to chat, give us a call at 225-930-9967
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