Ingredients

1/2 cup Bergeron Pecan Halves
1 Tbl Pure Avocado Oil
1 tsp Bayou Sunset salt
4 Tbl unsalted butter, softened
Eight slices bread (we love thick-cut sourdough)
4 Tbl Pepper Jelly
8 oz chilled cubed Brie or grated Mozzarella cheese
Basic Bee Hot Honey

Mmm…this cheese, the crunch, the heat. This grilled cheese sammie is everything. Try Basic Bee Hot Honey for some delicious heat!

Instructions

1.First, roast the pecans. 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 a shade darker and fragrant. Cool then chop.
2.Heat a large skillet or griddle over medium heat. Butter each slice of bread. Place one slice of brread, buttered side down, in the skillet. Spread a Tbl Pepper Jelly on the slice of bread in the skillet. Sprinkle with pecans. Place the cheese on top of the Pepper Jelly and pecans. Place a slice of bread, buttered side up, on top of the cheese.
3.When browned, flip the sandwiches and on the second side until browned and the cheese is melted. About 8 minutes total. Repeat with remaining bread and cheese.
4.Cut the sandwiches in half or fourths. Drizzle the cooked sandwiches with Hot Honey or set up a dish for dunking.

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