Filed Under: Cheese, Child, Dinner, Lunch, Pregnancy, Under 10 Mins

Smoky Grilled Cheese & Salsa

Give the classic grilled cheese a western kick with smoked turkey and barbecue sauce; try it with a tomato-pineapple salsa

February 21st, 2007

By Jenny Koniuk

Makes 2 sandwiches
Prep Time
20 minutes
  • ½ cup (125 mL) drained canned crushed pineapple
  • 1 chopped tomato
  • 1 chopped green onion
  • 1 chopped small clove garlic
  • 2 tbsp (25 mL) chopped coriander leaves
  • 1 tsp (5 mL) olive oil
  • 2 mL cider vinegar
  • Pinch each of salt and granulated sugar
  • 1 tbsp (15 mL) butter, softened
  • 4 slices white or whole-wheat sandwich bread
  • 4 tsp (20 mL) barbecue sauce
  • 2 slices smoked turkey
  • 4 oz (125 g) sliced mozzarella cheese
  1. To make the tomato-pineapple salsa: stir together first 8 ingredients. Set aside.

  2. Spread butter over 1 side of each slice of bread. Arrange buttered side down on cutting board. Spread barbecue sauce evenly over 2 slices of bread. Put 1 slice of turkey on top of each bread slice. Top with mozzarella, then remaining bread slices to make 2 sandwiches, pressing down firmly.

  3. Place large good-quality non-stick skillet on stove and ask a grown-up to turn burner to medium. Arrange sandwiches side by side in skillet; cook 2 minutes. (Lift a corner of 1 sandwich with a spatula to see if it’s golden on the bottom.)

  4. Ask a grown-up to help you flip the sandwiches with a spatula, then cook on other side 2 minutes, until golden. Turn off burner. Ask a grown-up to help you remove skillet from stove and transfer sandwiches to a board. Cut each into quarters; serve with salsa.

Nutrients Per Serving

Half a sandwich with 2 tbsp (25 mL) salsa: 235 calories, 11.7 g fat, 203 mg calcium, 489 mg sodium, 22.8 g carbohydrates, 1.6 g fibre, 10.9 g protein, good source of calcium.

Smoky Grilled Cheese & Salsa
Photography by Felix Wedgwood

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