Grilled Bacon, Cheddar and Hot Pepper Jelly Sandwich
Author: AP/Lori Powell, February issue of Ladies Home Journal
Ingredients
If you can't find hot pepper jelly for this grilled sandwich, try red pepper jelly or mango chutney.
Start to finish 15 minutes
4 slices whole-grain or sourdough bread, toasted
8 tablespoons hot pepper jelly
6 ounces sliced sharp Cheddar
1/2 pound sliced bacon, cooked
Directions
Preheat broiler.
Spread one side of each bread slice with pepper jelly, then evenly top with Cheddar and bacon. Transfer bread to a cookie sheet and broil just until cheese melts. Cut slices in half and serve warm.
Makes 4 servings.
Nutrition information per serving: 505 cal., 24 g total fat (12 g saturated), 803 mg sodium, 51 g carbo., 58 mg chol, 21 g protein, 4 g fiber.
Recipes
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