Spicy Grilled Cheese, Two Ways

• Butter
• White pullman loaf
• 115g Bothwell Spicy Dill Pickle Monterey Jack
• Sliced smoked ham
• 115g Bothwell Red Hot Chili Pepper Monterey Jack
• dill pickle, dill frond
• red pepper jelly, thin slice of fresh red chili pepper

1. Line baking sheet with parchment.
2. Butter 6 slices white pullman loaf and place on sheet, buttered side down.
3. Top 3 slices with sliced Bothwell Spicy Dill Pickle Monterey Jack, about 4 oz/115 g total.
4. Place 1 slice smoked ham, trimmed to fit, on top of cheese.
5. Top remaining 3 slices with sliced Bothwell Red Hot Chili Pepper Monterey Jack, about 4 oz/115 g total.
6. Butter another 6 slices pullman loaf and place on top, buttered side up.
7. Heat 2 large nonstick frying pans over medium heat. Transfer sandwiches to pan with spatula. Cook until well browned and cheese has melted, 2 to 3 minutes per side.
8. Cut each sandwich into 4 squares transfer to clean baking sheet or rectangular platter. Top pickle cheese squares with a slice of dill pickle and a dill frond.
9. Top chili pepper cheese squares with a dollop of red pepper jelly and a thin slice of fresh red chili pepper.
10. Serve immediately. Makes 24 pieces

As featured in Food & Drink