One of my most favorite people who I met through blogging is Mary who writes Arugula Files. Last week Mary and I went to dinner and she brought me a glass jar of habanero gold jelly (aka pepper jelly) that she canned herself! I was so excited. I've never done any canning, but my mom used to can fruits and vegetables when we lived in Russia. I know how much work goes into the canning process, and was looking forward to trying the fruits of Mary's labor.
It might be hard to believe, but I've never actually tried pepper jelly. What on Earth would I do with it? Mary said it goes well with cheese, but then what doesn't? The jelly is a great combination of sweet and spicy flavors. I was in for a treat.
The second sandwich takes a little bit more time. But like anything else I blog about, it's definitely not going to take you hours.
2 slices of wheat bread
2 slices of cheese (initially I was going to use only one slice, but who am I kidding?)
red onion, thinly sliced
1. Preheat your George Foreman grill (or use a skillet, or an actual grill, or an oven).
2. Put together your sandwich: bread, cheese, chicken, arugula, onions, cheese, pepper jelly, bread.
3. Grill your sandwich.
This was so simple to make and yet packed so much flavor. It's all really about the ingredients.
I still have half a jar of pepper jelly leftover. What should I make with it?