Our super-fresh twist on grilled cheese is bursting with creamy guacamole, gooey cheese and spicy chorizo. Pico de gallo, or salsa fresco, is an uncooked salsa that takes just minutes to make. Spoon some of it into the sandwiches and serve the rest on the side with tortilla chips for dipping or tossed with greens.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Pico de Gallo:
Sandwiches:
Method
Pico de Gallo: In food processor, pulse together tomato, onion, jalapeño pepper, lime juice, oil, honey, salt and pepper until roughly chopped. Stir in corn and cilantro.
Sandwiches: Top 2 slices of the bread with Monterey Jack and sausage; spoon 2 tbsp of the Pico de Gallo over top of each.
Mash avocado with lime juice; spread over top of remaining bread. Sandwich with Pico de Gallo–topped bread slices, avocado side down.
Mix mayonnaise with cilantro; spread over both sides of sandwiches.
Mist large nonstick skillet with cooking spray and heat over medium heat; cook sandwiches, turning once, until golden, 6 to 8 minutes. Cut each sandwich into quarters. Serve with remaining Pico de Gallo on the side.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 742 mg
- Sugars 6 g
- Protein 17 g
- Calories 499
- Total fat 31 g
- Potassium 426 mg
- Cholesterol 41 mg
- Saturated fat 10 g
- Total carbohydrate 40 g
%RDI
- Iron 19
- Folate 46
- Calcium 20
- Vitamin A 11
- Vitamin C 15
