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Serves: 10
1 1/2 cups grated sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup Michael’s Peach Habanero Pepper Jelly
5 tablespoons Creole Mustard
1 long French baguette, in 1/4” slices
1 cup fresh basil leaves
3 to 4 tablespoons unsalted butter, room temperature


1. Combine cheddar and mozzarella cheese in a medium bowl and mix to combine. Set aside.

2. In a small bowl, whisk together pepper jelly and mustard. Spread mixture on one side of each baguette slice and top with cheese mixture, one or two leaves of basil and cover with top slice of baguette. Repeat until all sandwiches are assembled.

3. Melt 1 tablespoon butter in a large skillet over medium-low heat. Cook sandwiches in batches until golden brown, about 3 to 4 minutes per side, adding more butter to pan as necessary. Keep sandwiches warm in a low oven while finishing rest.

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