Recipe courtesy of Ashley Berman
Recipe courtesy of Ashley Berman
Watch how to make this recipe.
Caribbean Grill
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- Level: Easy
- Total: 33 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 8 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 222
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 38 mg
- Sodium
- 225 mg
- Level: Easy
- Total: 33 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 8 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 222
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 38 mg
- Sodium
- 225 mg
Ingredients
Mango Salsa:
Sandwich:
Directions
- In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
- In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss 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 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until 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.
Cook’s Note
The salsa can be made 1 day ahead and refrigerated. Bring to room temperature before using.
