It is difficult to name a sandwich something other than what it is. I always end up sounding like I’m making a sexual reference or trying to be clever. But Habanero Jelly Bacon Turkey Grilled Brie Sourdough Sandwich is too long, no matter how accurate it may be. I believe my grandmother would have called it The Land ‘O Goshen, due to its decadence, messiness, and overall superiority in the field of turkey sandwich creations. I’ve gone with Habanero Jelly Grilled Cheese for simplicity. But it certainly seems like a verbal bucket of cold water compared to the real thing.
I returned from the The Foodways Texas Symposium on fire to make new dishes, and mostly all I’ve done is manage to finally buy a tortilla press on Amazon. It seems a little lacking in magic to order a molcajete off of Amazon, though. I might have to find a bona fide human to buy one of those from, so the chain of custody for good food karma can start for the little alchemy bowl as soon as possible.
I’ve made a few interesting meals lately. A few nights ago we made a big steak salad, with a vinaigrette made with some of my own homemade vinegar as well as big hunks of Pt. Reyes blue cheese, radishes, and the first handful of tomatoes out of my garden. You can do that without a recipe, though. You just need prodding. So, here, I have prodded you. Grill a steak, slice it, and put it on a salad.
All of a sudden it is summer and the kids have parties, field days, projects, early dismissals, etc. I always forget that the last two weeks of school are a trial. I’ve got one kid who is all finished, and one who still has to trudge through a week and a half more of school. And I quote, “No fair.”
True, so true.
So, you are looking at it. A week has passed and I’ve made a salad and a sandwich (and a Texas Chocolate Sheet Cake for my own birthday last week…but that doesn’t count since I’ve already shared that recipe).
But the sandwich was killer.
While I was at Central Market buying the salad stuff, I happened by the sandwich making station and, because I was running late and had a fairly bare cupboard, to boot, I thought I’d get a sandwich. Watching and listening to people order sandwiches is fun. If you land in line with the right sort of folks, it is downright festive. And frankly, if you didn’t enjoy sandwiches you would not be in a line custom ordering one, I suppose. Anyway, this cute young woman in front of me ordered this THING and I was bowled over by its simple perfection…at least when re-tweaked in my kitchen. Basically, it is bread, pepper jelly, turkey, bacon and brie, done up like a grilled cheese. It is really good. The one the young woman ordered had strawberries and basil on it too, but that was two steps too far for me.
I love pepper jelly. But, I’m usually rather one dimensional when it comes to using it. That is, I only eat it, you know, on cream cheese, with crackers. But this was a wonderful approach for using it. And since I make my own Homemade Habanero Pepper Jelly, by the half dozen batch, I need more good ways to use it.
I hope you try this.
|Habanero Jelly Grilled Cheese Sandwich|| |
- 3 slices brie cheese
- 3 slices bacon, cooked crisp
- 3 slices roasted turkey breast cold cuts
- 2 slices sourdough bread
- 2 tablespoons habanero pepper jelly
- 1 tablespoon butter
- Preheat a griddle or nonstick pan.
- You may melt the butter in the pan to make buttering one side of the bread easier. You should warm the cold cuts gently in the same pan before proceeding.
- For each slice of bread, butter one side and slather pepper jelly on the other.
- Lay one slice of bread on a plate, butter side down. Layer 2 slices of brie on top of the pepper jelly. Layer the bacon and turkey on top of the cheese. Finally, place one more slice of brie on top of the turkey and place the remaining bread on top, butter side up.
- Place the sandwich on the griddle and cook over medium heat until the bread is golden brown and the brie is melted. Serve immediately.
PS on the Sandwich:
If you look at the prep photos you will notice an extra step. I like to have two griddles going. I melt the butter and set my bread in it to butter one side for the grilled cheese. Then I turn the heat very low and throw the turkey in. Cold turkey and cold cheese on cold bread is hard to get cooked through before the bread starts burning. So, I give the middle a head start by knocking the chill off the turkey. Also, a veggie can on a spatula makes a totally serviceable sandwich press. Do yourself a favor, buy good bread. Go buy good bread at an actual bakery if you can. For me, that’s Empire Baking on Inwood and Lovers. The marginal gain in sandwich bliss is completely worth the trip.
PS on the Steak Salad:
The cool thing about the salad is that as I was meandering through Central Market, I found an interesting cut of meat. Meandering is essentially all one can do in Central Market as there is no direct path for one point to another…which is great as long as you are not in a hurry and not being trailed by children. But they have lots of samples and balloons, so the kids are always game if my nerves are up for it.
But, this time I was alone at Central Market and as I peered into the meat case at the fine strips and ribeyes, I spied a possible treasure. They had Wagyu sirloin steaks. They were on sale and one of them would feed my whole troupe. It was a huge bargain compared to the other cuts and I was delighted to cook it up and find that it was quite good. It was the perfect thing for the steak salads. I might not have chosen sirloin if it had been just your regular choice grocery store fare. Nothing wrong with that, just not what I was going for. Bottom line, if you happen to find a “lesser” cut of Wagyu, snap it up and try it. I thought the sirloin substituted beautifully for what were probably high choice Angus. I will readily admit that had the Wagyu cuts of ribeye or strips I probably would have scoffed at them due to the price. But this worked out beautifully.