Slice rolls and spread cream cheese on the top and bottom. Add a layer of pepper jelly.

Add cheese slices, turkey, lettuce and tomato.

You could buy pepper jelly at the store, but it is so rewarding to make you own. Just a note, you will want to wear gloves when working with these peppers. I picked an assortment of peppers from my garden. You could use all jalapeno if you wanted. I like the red serrano in this jelly because it adds color.

Using gloves, seed and chop the peppers. Add to a food processor and run for 1 minute, scraping down the sides, until the peppers are very finely chopped.

Add the peppers, sugar, and vinegar to a 4-quart enameled (or stainless steel) Dutch Oven.

Bring to a rolling boil over medium-high heat. Boil for 3 minutes, stirring occasionally.

Stir in lime juice and pectin, and return to a rolling boil.

Boil for one additional minute, stirring constantly.

Remove from heat, and let stand for 1 minute.

Skim off any foam.

Pour into 3 (half-pint) canning jars. Let cool 1 hour. Cover and chill. Keep in the fridge for up to 3 weeks.