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Pico De Gallo Grilled Cheese Sandwich

Pico De Gallo Grilled Cheese Sandwich

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Amanda.D

Amanda.D

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 966 mg
  • 39%

Based on a 2,000 calorie diet

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.
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Reviews

Baking Nana
3

Baking Nana

1/19/2014

I love Pico de Gallo - this one needed a little diced jalapeno or a serrano chili - if you are only using one tomato make it a big one or use several smaller tomatoes. Instead of buttering the bread for grilled cheese I use a very thin layer of mayonnaise. Thanks for a nice lunch.

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