Greatest Grilled Cheese

NEWYou can now listen to Fox News articles!

Love grilled cheese sandwiches? Wait until you sink your teeth into this Grand Prize Winner from The Caribbean Grill by Ashley Berman of Coral Springs, Florida:

Makes 4 sandwiches


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


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


In a small bowl, mix together all of the salsa ingredients. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) Makes about 1 1/2 cups.

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. (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 curry butter to a Teflonâ 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.