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Turkey and Hot Pepper Jelly Sandwiches

turkey and pepper jelly sandwich recipeOne of the most rewarding things to do is to put a plant in the ground, and a few weeks later, eat the fruits of your labor. Literally. Our backyard is about 8 feet by 8 feet (city living) and space is at a premium. We also did not have great soil, and since we rent, we didn’t want to spend a lot of time or money getting the yard garden ready. This year, we used EarthBoxes to plant our garden. These boxes are virtually fool-proof. You can use high quality soil and they are easy to water. We planted cucumbers, tons of herbs, tomatoes, and different varieties of hot peppers. Since discovering how much I like cooking with habaneros on my Sargento Flavor Journey, we planted lots of them along with serrano, jalapeno, and Thai chili peppers. I was not expecting the amount of peppers that I was going to get, and cannot use them fast enough.

I absolutely love hot pepper jelly. I like to melt it a little and pour it over a brick of cream cheese and eat it with water crackers. That is one of my favorite snacks of all time. I had so many peppers that I thought that I would give making my own jelly a try. I am intimidated by jam and jelly making. I am not a super-technical-rule-following kind of cook, and making preserves requires you to be very precise. And canning, well, it makes me break out into a sweat. If you feel the same way, this is a great recipe to start with. This was so easy. I was so proud of myself, I took vegetables from my garden and turned it into jelly. I felt like Ma Ingalls. This jelly keeps in the fridge, and is not canned. After the success of this jelly, I think that I am going venture into canning something. I felt so domestic.

As much as I love cream cheese and hot pepper jelly, I thought that it would be great as a sandwich. I have to be honest, I am not much of a cold sandwich person. I didn’t eat them as a kid, and I don’t love cold foods. I’m weird. I do like a sandwich if it has some interesting flavors and textures. This sandwich fits the bill. It is a simple sandwich, but with a layer of cream cheese and pepper jelly, it adds a whole new layer of interest. It is sweet, spicy, creamy, sharp, and crunchy all at the same time. Perfect for a summer picnic.

hot pepper jelly recipe4 rolls
8 Tablespoons cream cheese, softened
8 Tablespoons hot pepper jelly (recipe below)
8 slices Sargento Deli Style Natural Blends Sharp Cheddar-Jack cheese
4 slices tomato
4 green leaf lettuce leaves

To make your own hot pepper jelly:

1/2 cup seeded and chopped peppers (jalapeño, serrano, and habanero)
1/2 cup seeded and chopped green pepper
3 cups Dixie Crystals sugar
1/2 cup cider vinegar
2 Tablespoons fresh lime juice
1 (3-oz.) package liquid pectin

turkey and pepper jelly sadnwich recipeSlice rolls and spread cream cheese on the top and bottom. Add a layer of pepper jelly.

turkey and pepper jelly sandwich recipeAdd cheese slices, turkey, lettuce and tomato.

 

hot pepper jelly recipeYou could buy pepper jelly at the store, but it is so rewarding to make you own. Just a note, you will want to wear gloves when working with these peppers. I picked an assortment of peppers from my garden. You could use all jalapeno if you wanted. I like the red serrano in this jelly because it adds color.

hot pepper jelly recipeUsing gloves, seed and chop the peppers. Add to a food processor and run for 1 minute, scraping down the sides, until the peppers are very finely chopped.

hot pepper jelly recipeAdd the peppers, sugar, and vinegar to a 4-quart enameled (or stainless steel) Dutch Oven.

hot pepper jelly recipeBring to a rolling boil over medium-high heat. Boil for 3 minutes, stirring occasionally.

hot pepper jelly recipeStir in lime juice and pectin, and return to a rolling boil.

hot pepper jelly recipeBoil for one additional minute, stirring constantly.

hot pepper jelly recipeRemove from heat, and let stand for 1 minute.

hot pepper jelly recipeSkim off any foam.

hot pepper jelly recipePour into 3 (half-pint) canning jars. Let cool 1 hour. Cover and chill. Keep in the fridge for up to 3 weeks. This recipe comes from Southern Living Little Jars, Big Flavors  – a great book for small batch preserving.

hot pepper jelly recipe
Print

Turkey and Pepper Jelly Sandwiches


Ingredients

Hot Pepper Jelly

  • 1/2 cup seeded and chopped peppers (jalapeño, serrano, and habanero)
  • 1/2 cup seeded and chopped green pepper
  • 3 cups sugar
  • 1/2 cup cider vinegar
  • 2 Tablespoons fresh lime juice
  • 1 (3-oz.) package liquid pectin

Turkey and Hot Pepper Jelly Sandwich

  • 4 rolls
  • 8 Tablespoons cream cheese, softened
  • 8 Tablespoons hot pepper jelly
  • 8 slices Sargento Deli Style Natural Blends Sharp Cheddar-Jack cheese
  • 4 slices tomato
  • 4 green leaf lettuce leaves

Instructions

  1. Add the peppers to the food processor. Run for 1 minute, scraping down the sides, until the peppers are very finely chopped.
  2. Add the peppers, sugar, and vinegar to a 4-quart enameled (or stainless steel) Dutch Oven.
  3. Bring to a rolling boil over medium-high heat. Boil for 3 minutes, stirring occasionally. Stir in lime juice and pectin, and return to a rolling boil. Boil for one additional minute, stirring constantly.
  4. Remove from heat, and let stand for 1 minute. Skim off any foam.
  5. Pour into 3 (half-pint) canning jars. Let cool 1 hour. Cover and chill. Keep in the fridge for up to 3 weeks.
  6. Slice rolls and spread cream cheese on the top and bottom. Add a layer of pepper jelly.
  7. Add cheese slices, turkey, lettuce and tomato.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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  1. June G.

    July 29th, 2013 at 10:57 am

    I love pepper jelly! I have a pepper plant, I’m keeping my fingers crossed, that a pepper will actually grow;)

  2. bakedbree

    August 3rd, 2013 at 11:51 am

    Have faith June!

  3. Robyn Stone | Add a Pinch

    July 29th, 2013 at 1:15 pm

    Love pepper jelly, pepper sauce, and on and on. So many yummy things can make with those peppers. I love the idea for this sandwich! Looks delish!

  4. bakedbree

    August 3rd, 2013 at 11:51 am

    Thank s Robyn! My next harvest is going to be homemade pepper sauce. 🙂

  5. Tieghan Gerard

    July 29th, 2013 at 11:05 pm

    Oh I love this!! I bet homemade pepper jelly is amazing and one this sandwich? YUMM! Looks so good!

  6. bakedbree

    August 3rd, 2013 at 11:50 am

    It is! I love sweet and salty together, so this is my kind of sandwich.

  7. Abbie @ Needs Salt

    July 30th, 2013 at 11:24 am

    I love that combo of cream cheese and hot pepper jelly in a turkey sandwich.. sounds awesome!
    My family and I once helped a friend make hot pepper jelly and we didn’t wear gloves–bit mistake! My sisters hands were burning for hours afterwards.
    Your hot pepper jelly recipe looks so easy and yummy! 😀 Pinning these!

  8. bakedbree

    August 3rd, 2013 at 11:49 am

    Ouch! It is so easy, if I can make it anyone can!

  9. Ellen

    August 5th, 2014 at 10:59 am

    These look yummy! I’ll be trying them.

    *I think you left “turkey” (amount, etc.) out of the ingredient list.

  10. bakedbree

    August 5th, 2014 at 12:55 pm

    Thanks for letting me know.

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