Ham-Red Pepper Jelly Grilled Cheese

From Cook's Country | February/March 2010

Why this recipe works:

To jump-start cooking and crisping our Ham-Red Pepper Jelly Grilled Cheese Sandwiches for a Crowd, we let the baking sheet preheat in the oven before cooking the sandwiches. When it came to the cheese, we found cheddar was full of flavor, but didn’t melt as readily as other cheeses. When we… read more

To jump-start cooking and crisping our Ham-Red Pepper Jelly Grilled Cheese Sandwiches for a Crowd, we let the baking sheet preheat in the oven before cooking the sandwiches. When it came to the cheese, we found cheddar was full of flavor, but didn’t melt as readily as other cheeses. When we combined it with easy-melting Monterey Jack, we found the perfect combination of flavor and texture. Shredding the cheeses also helped them to melt faster. We didn’t have a panini press large enough to accommodate eight sandwiches, so we made our own makeshift one using a Dutch oven.

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Makes 8 sandwiches

You’ll need two rimmed baking sheets for this recipe, or see the step by step "Plan B" (below).

Ingredients

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