Grilled Brie with Red Jalapeno Pepper Jelly and Arugula

Start with some fresh crusty bread and butter 1 side of each piece. Put one slice of bread (butter side down) on your work surface. Take a quartered brie cheese wheel and cut 2 slices lengthwise and place them on the first piece of bread. Next, take the jalapeno jelly (my jelly was from the Al Mar Orchard outside of Flint, Michigan) and spread some on top of the cheese. Finish by topping with the arugula. Put the top piece of bread on (butter side out). Place sandwich onto a grill heated to 350 F and cook for 3 minutes per side with a pot top covering it throughout the cooking process (to press it down). When done, serve.