1/2 cup pecan halves
1 Tbl Pure Avocado Oil
1 tsp Bayou Sunset salt
4 Tbl unsalted butter, softened
Eight 1/2-inch-thick slices of sourdough or Grain bread
4 Tbl Fig Pepper Jelly
1 chilled round of Brie or Mozzarella cheese (8.8 ounces), cut into 1/4-inch slice
Honey for drizzling
Preheat the oven to 350°F. In a pie pan, toss the pecans with the Avocado Oil and Bayou Sunset Salt. Bake for 8 minutes or until toasted. Let the pecans cool, then coarsely chop.
Spread 1/2 Tbl of the butter on one side of each slice of bread. Spread 1/2 Tbl Fig Pepper Jelly on the other side of each slice. Arrange the sliced cheese 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. Drizzle the sandwiches with honey. Try Basic Bee Hot Honey for some delicious heat!