'Wich of the Week: Cream Cheese and Pepper Jelly

by Nancy Einhart 13

Don't knock it 'til you've tried it: Cream cheese smothered in pepper jelly and served with crackers is an easy and irresistible party appetizer. (Seriously, try it for Super Bowl.) Left with a deliciously sweet and spicy jar of Tabasco jelly from a recent gathering, I assembled an adult rendition of the old-school kiddie combo of cream cheese and jam.As a nod to childhood bagged lunches, I cut the crusts off the bread for a sandwich as pretty as it is simple. Decadent and gooey, the pepper jelly has just the right amount of spice, which is gracefully cut by the creamy spread. I also threw in some baby romaine leaves to create a festive color palette of orange, white, and green and to add a bit of extra texture. The only danger of this sandwich is that I could easily eat five in one sitting. To get the recipe and step-by-step photos, read more.

Original recipe

Cream Cheese and Pepper Jelly Sandwich

Ingredients

2 slices of wheat or multigrain bread
2 tablespoons whipped cream cheese, lowfat or regular
2 tablespoons spicy pepper jelly, such as Tabasco
6 leaves baby romaine lettuce

Directions

1. With a sharp bread knife, cut the crusts off the bread.
2. On each slice, spread one tablespoon cream cheese, followed by one tablespoon pepper jelly.
3. On top of one jelly-coated slice, carefully lay the romaine leaves.
4. Press other slice over the lettuce, cut diagonally in half, and serve.

Makes 1 sandwich.

print recipe