Pico De Gallo Grilled Cheese Sandwich

4.3
(4)

This is a great sandwich that I randomly decided to make with some left over pico de gallo from a taco dinner I made the night before. This is vegetarian and makes a tasty lunch. A good side dish would be tomato soup.

3
3
3
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
5
Yield:
5 sandwiches

Ingredients

Pico de Gallo:

  • 1 tomato, diced

  • ½ white onion, diced

  • 2 tablespoons chopped fresh cilantro, or to taste (Optional)

  • ½ lime, juiced

  • salt and ground black pepper to taste

Sandwich:

  • 3 tablespoons softened butter, or as needed

  • 10 slices white bread

  • 10 slices provolone cheese

Directions

  1. Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.

  2. Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.

  3. Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

Nutrition Facts (per serving)

404 Calories
24g Fat
29g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 404
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 72%
Cholesterol 57mg 19%
Sodium 889mg 39%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 19g
Vitamin C 6mg 31%
Calcium 514mg 40%
Iron 2mg 13%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love