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Spicy Cajun Bayou Grilled Cheese

4 tablespoons (1/2 stick) butter, softened
8 slices crusty, Italian bread
6 tablespoons pepper jelly
8 slices Pepper Jack cheese
2 links andouille sausage*, grilled, each link cut into quarters and split lengthwise
8 slices Muenster cheese

1. Spread butter on one side of each slice of bread. Spread pepper jelly on the unbuttered sides of four slices of bread. On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. Cover andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out.
2. Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches, if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.

Makes 4 sandwiches.

*Andouille is a spicy smoked sausage made from pork; a specialty of Cajun cooking. Substitute any other smoked sausage, if desired.

Recipe by Tracy Preston
New Orleans, La.

Recipe provided courtesy of the American Dairy Association.