Grilled Cheese with Champagne Rose Petal Jelly

This sandwich is named “The Whim” by the cheese mongers at Janice Beaton Fine Cheese.

Make by topping and grilling baguette slices with Coppa Salami (or Rosetta De Lyon) and Double Cream Brie (or Riopelle), add a dollop of delicious Champagne Rose Petal Jelly and a sprinkling of fresh pepper Arugula leaves – easy as 1-2-3!