Grilled Cheese Series: Époisses, Pecan and Pepper Jelly

Another day, another hit sandwich in the Grilled Cheese Series, with a French cheese known as Époisses.

The menu at the latest grilled cheese soirée was:

  • Époisses, Pecan and Pepper Jelly
  • Brie, Fig and Rosemary
  • Smoked Gouda, Mushroom and Caramelized Onion
  • Sharp Cheddar Sriracha Bourbon Bacon
  • Brie, Blueberry and Lemon Curd

I went out on a limb and tried this with hot/sweet rather than sweet pepper jelly, and people seemed to dig it.  The sweetness and heat went well with the funky Époisses, and the crunch of the pecans set it all off.  Mm hmm.

♫ Music Pairing: Bassala Hot ♫a1685961015_16

From Verckys et l´Orchestre Vévé’s album Congolese Funk, Afrobeat & Psychedelic Rumba 1969-1978, led by Verckys Kiamuangana Mateta.

There was never a finer example of Congolese funk.


  • Bread of your choosing
  • Plenty of butter
  • Époisses de Bourgogne
  • Toasted pecans, chopped
  • Pepper jelly (go hot or go sweet; up to you!)


As always, here are my instructions for how to make grilled cheese en masse.

  1. In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice of bread, and grill that. Remove once bread is well grilled.
  2. Lay slice #1 grilled-side down on a baking sheet, and spread with pepper jelly, sprinkle some chopped pecans, and then add some cheese.
  3. Lay slice #2 grilled-side down on a baking sheet, and lay down some more cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
  4. Once you’ve assembled them all, and you’re ready to feed your guests, put the sandwiches in a 400 degree oven until cheese is melty and bread is crispy on the outside.
  5. Take them out of the oven and press slices one and two together.  Voilà!


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