As I mentioned in my previous post, a recipe lead me to wanting to try Époisses, so of course I had to try the recipe for myself! I adjusted the recipe to work with what I had in my pantry and fridge. I read that Époisses worked really well with raisin bread, and we always have some raisin and apricot Muesli bread on hand, so I used that for the bread in my grilled cheese. The original recipe calls for hot pepper jelly, which we didn’t have. I replaced it with the orange marmalade we had in the fridge and added some thai chili to it for an extra kick. Époisses melts like a dream, so this grilled cheese was an ooey-gooey delight, as you can imagine. I’ll definitely be making this again, and might even skip the marmalade; cheese, bread and butter on their own have always been just fine with me.
Époisses Grilled Cheese and Orange Marmalade Sandwiches
(adapted from Vivian Howard)
1/4 c pecan halves
1/2 tsp. kosher salt
2 Tbsp. unsalted butter
Four 1/2-inch-thick slices of raisin bread (or your bread of choice)
2 Tbsp. Orange Marmalade (I used Marks & Spencer’s Sicilian Orange Marmalade) + 1 tsp. finely chopped thai chili mixed in
1/2 chilled round of Époisses cheese, cut into 1/4-inch slices
1. In a heated skillet, toss the pecans with the salt until they start to brown slightly and you can smell the nuttiness – about 2-3 minutes.
2. Butter one side of each slice of bread. Spread 1/4 Tbsp. of the marmalade on the other side of each slice. Put the Époisses on the marmalade side and top with the pecans. Cover each sandwich with another slice of bread, butter side facing out.
3. Heat a skillet over moderate heat. Add the sandwiches and grill for about 4 minutes, cooking them on each side until golden brown and you see the cheese melting. Transfer to a plate, slice diagonally (if that’s your thing), and enjoy!