A couple weeks ago, I received a text from Chris' sister, Becky. She had just had lunch and couldn't wait to tell me about this amazing grilled cheese sandwich she had just had. Actually, she couldn't wait to tell me so that I could figure out how to make it and pass the recipe on to her so she could enjoy it again and again at home - which I was perfectly okay with and completely understood after having the sandwich!! ANYWAY - her text basically said that she had just had this amazing grilled cheese and mango salsa sandwich and would I try and recreate it for her. Loving the fact that she actually thought to ask ME what I would do.. I couldn't wait to get home and put it together!! Honestly, it didn't seem all that hard - she told me it was on Texas toast (easy) with Gruyere cheese (yum), mango salsa (double yum) and that it had been grilled on an actual grill. Now, I know what you are thinking... then why didn't you actually grill these, Jenn? Well, I'll tell you why... because I didn't want to, and that's the truth! I love to use my actual grill pan when I make grilled cheese sandwiches, so I stuck with what I knew would work the best. Other than that, I just went for it. I mean.. Gruyere cheese and mango salsa... how could I really not get this right :)
In the end, Chris and I LOVED these and I was soooo thankful that Becky sent me the request. I haven't talked to her to find out if she tried it or not, but I am confident that when she does, she'll feel like she was back at the restaurant!!
Grilled Cheese with Mango Salsa
Created by Jenn's Food Journey
6-8 slices of Texas toast (depends on if you want to make 3 or 4 sandwiches)
6-8 oz Gruyere cheese, sliced (just depends on how cheesy you want each sandwich)
Butter, unsalted, room temperature (makes for easier spreading)
For the Mango Salsa -
20 Cherry tomatoes, quartered
1/2 of a large jalapeno, finely diced
1 small garlic clove, finely minced
fresh chopped cilantro (I used a little less than a Tablespoon, but only because Chris is not a huge fan)
Zest of 1 lime (no juice)
1 mango, cut into chunks
To make the salsa - Gently toss all ingredients together in a small bowl. Season with salt and pepper to taste.
To make the sandwich - Butter one side of each piece of bread. Heat a grill pan over medium to medium high heat. Place one slice of bread on the pan (butter side down), top with cheese and then the salsa (how much is up to you). Top with remaining slice of bread (butter side out). When bread is golden brown, flip and continue to cook until the other side is golden brown. Remove from heat and carefully slice. Serve and enjoy!
One Year Ago: Teriyaki Chicken Sliders with Spicy Mayo
Two Years Ago: Chimichurri Shrimp and Rice Skillet
Three Years Ago: Sunny Side Orzo