Chicken and Camembert Sandwich w/ Pepper Jelly

CEF ep 231 - PLATED YT 16-9 SMF.jpg

Recipe By Brian Carson
Final Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Serving Size: 3 people


Pepper Jelly:

  • 1 each serrano, brunoise

  • 1 each jalapeno, brunoise

  • 1 each red bell pepper, brunoise

  • 1 teaspoon pectin 

  • 1 Tablespoons lime juice

  • 1 cup apple cider vinegar

  • 2 cups white granulated sugar

Roasted Springer Mountain Farms Chicken:

  • 1 pound Springer Mountain Farms © rotisserie chicken breast, large shredded pieces


  • 1 each wheel of camembert, sliced into ¼” thick disks

  • 1 cup pecans, toasted 

  • 2 cups arugula

Toasted Sourdough Bread:

  • 6 slices sourdough bread

  • 3 teaspoons olive oil


For Pepper Jelly:

  1. In a small sauce pot over high heat, combine Pepper Jelly ingredients

  2. Bring mixture to a boil and stir constantly with wooden spoon  for about a minute

  3. Turn heat off and pour contents into glass container

  4. Set aside to cool to room temperature, about 30 minutes or until jelly consistency 

  5. Set aside until Plating

For Toasted Sourdough Bread:

  1. Using a brush, spread roughly ½ teaspoon of olive oil onto only one side of each slice of bread

  2. On a cast iron grill over low heat, place oiled side of bread onto grill top

  3. Toast for 1 to 1.5 minutes

  4. Turn off heat, remove bread and set aside for Plating

For Plating:

  1. On a cast iron grill over medium heat, place one slice of bread in center, toasted side down

  2. Layer Roasted Springer Mountain Farms Chicken on top

  3. Now spoon 1 ½ teaspoons of Pepper Jelly on top

  4. Sprinkle on top 5-6 pieces of toasted pecans

  5. Add slice of camembert cheese on top

  6. Using a butane burner, lightly and carefully apply heat to exterior until cheese starts to melt

  7. Next, top with ¼ cup of fresh arugula 

  8. Top it all off with a slice Toasted Sourdough Bread with toasted side faced up

  9. Place another cast iron pan or something with substantial weight on top for 3-4 minutes, or until bread gets golden brown

  10. Flip sandwich with a fish spatula and repeat step 18 on the other side

  11. Now serve and enjoy!

Matt Wong