Lunch Sandwiches + Wraps Cheese Sandwiches Grilled Cheese Époisses Grilled Cheese and Pepper Jelly Sandwiches Be the first to rate & review! This indulgent sandwich from chef Vivian Howard is a fun combination of Époisses, the pungent French cow-milk cheese, and sweet and spicy pepper jelly. Slideshow: More Grilled Cheese Recipes By Vivian Howard Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 25 mins Yield: 4 Ingredients 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 Époisses cheese (8.8 ounces), cut into 1/4-inch slice Directions Preheat the oven to 350°. In a pie pan, toss the pecans with the oil and salt. Bake for 8 minutes or until toasted. Let the pecans cool, then coarsely chop. Spread 1/2 tablespoon of the butter on one side of each slice of bread. Spread 1/2 tablespoon of the pepper jelly on the other side of each slice. Arrange the Époisses 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. Rate it Print