MEXICAN GRILLED CHEESE SANDWICHES WITH PICO DE GALLO
Hands-on time: 15 minutes Total time: 15 minutes Makes: 4 servings
Our Mexican twist on grilled cheese is loaded with creamy guacamole, gooey cheese and spicy chorizo. The Pico de Gallo adds a light freshness to the warm sandwich filling. Serve the extras on the side with tortilla chips for dipping.
Pico de Gallo:
1 vine-ripened tomato, quartered
quarter sweet onion
half jalapeño pepper, seeded
1 tsp each lime juice, olive oil and
pinch each salt and pepper
½ cup frozen corn, cooked and cooled
¼ cup chopped fresh cilantro
4 slices (½ inch thick) sourdough
100 gm onterey Jack cheese, thinly sliced
60 g dry-cured chorizo sausage, thinly
half avocado, peeled and pitted
1 tsp lime juice
¼ cup mayonnaise
1 tbsp chopped fresh cilantro
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. Halve sandwiches crosswise; serve with remaining Pico de Gallo on the side.
PER SERVING: about 499 cal, 17 g pro, 31 g total fat (10 g sat. fat), 40 g carb (4 g dietary fibre, 6 g sugar), 41 mg chol, 742 mg sodium, 426 mg potassium. % RD I: 20% calcium, 19% iron, 11% vit A, 15% vit C, 46% folate.