Canadian Living Comfort Food - - One-Pan Wonders -

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

liq­uid honey

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

cook­ing spray

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.

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