That's right...this CARRIBEAN GRILL, a fancy schmancy gourmet grilled cheese earned its creator, Ashley Berman $10,000 when Dupont went on the search for the greatest grilled cheese in America, back in 04.
I found this little treasure in an old food magazine I have, CUISINE AT HOME, and knew I had to try it. My crew(3 Irishmen, 1 Italian and 1 Mexican) loved it, &baby granddaughter's mouth was watering, but she has to wait till she gets some teeth to try this one.
This is very different, quite refreshing and ingredients are so interesting and blend very well together.
I served it with tomato soup and a salad , with someof the extra salsa on the side (which some put on their sandwich, and others added to the salad.
Give it a try!
Ingredients:
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
Preparation:
In a small bowl, mix together all of the salsa ingredients. Set aside.
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. 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.
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. 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.
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