Epoisses Grilled Cheese and Pepper Jelly Sandwiches

• 1/2 cup pecan halves
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter, softened
• Eight 1/2-inch-thick slices of sourdough bread
• 4 tablespoons hot pepper jelly
• 1 chilled round of Epoisses cheese (8.8 ounces), cut into 1/4-inch slice

1. Preheat the oven to 350.
2. In a pie pan, toss the pecans with the oil and salt.
3. Bake for 8 minutes or until toasted.
4. Let the pecans cool, then coarsely chop.
5. Spread 1/2 tablespoon of the butter on one side of each slice of bread.
6. Spread 1/2 tablespoon of the pepper jelly on the other side of each slice.
7. Arrange the Epoisses on the jelly side of 4 slices of bread and top with the pecans.
8. Cover each sandwich with another slice of bread, butter side facing out.
9. Heat a large cast-iron skillet over moderate heat.
10. Add 2 sandwiches and grill for about 4 minutes.
11. Flip the sandwiches and cook until golden brown on the bottom and the cheese is melted, 4 minutes more.
12. Transfer to a work surface and cook the remaining 2 sandwiches.

pecan halves, canola oil, kosher salt, unsalted butter, bread, hot pepper, epoisses cheese

Taken from www.foodandwine.com/recipes/epoisses-grilled-cheese-and-pepper-jelly-sandwiches (may not work)