This recipe is used with permission the permission of The Search for the Greatest Grilled Cheese Sandwich in America sponsored by DuPont(TM) Teflon(R).
- For Mango Salsa:
- 1/2 mango, 1/4 inch diced
- 2 tbsp red onion, 1/4 inch diced
- 1/4 red bell pepper, 1/4 inch diced
- 1 tbsp fresh lime juice
- pinch of sugar
- 1/2 tsp kosher salt
- freshly ground black pepper
- For Sandwich:
- 3 tbsp butter, at room temperature
- 1 tbsp curry powder
- 8 slices fresh Italian bread
- 8 slices (8 oz) Swiss cheese
- 1/4 cup honey mustard
In a small bowl, mix together all of the salsa ingredients. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) Makes about 1½ cups.
In a small bowl, mix the butter and curry together. Spread 2 tbsp of the butter mixture on one side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the mustard on the bread. Place about 2 tbsp of the mango salsa on the bread followed by the cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
Add the remaining curry butter to a Teflon-coated non-stick skillet and heat over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula, pressing very firmly. Cook for 2 to 3 minutes, or until the bread is golden brown and the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.
Makes 4 sandwiches.