Best Salsa Grilled Cheese Recipes

GRILLED CREAM CHEESE SANDWICH WITH BANANA AND PINEAPPLE SALSA

Steps:

• Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
• Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
• To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
• Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.

MAKE-AHEAD GRILLED CHEESE AND SALSA

Steps:

• Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese. Spread top of bread slices with half of the margarine.
• Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine. Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
• Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
• Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
• At lunch time, dip sandwiches in salsa.

FREEZER-FRIENDLY SALSA-GRILLED CHEESE ROLL-UPS

Steps:

• In small bowl, mix cream cheese and salsa; set aside.
• Using serrated bread knife, remove crusts from bread. Flatten bread squares with rolling pin. Spread 1/2 tablespoon cream cheese mixture on each square of bread, followed by 1 slice cheese. Roll up bread, pressing as you go, to form a secure roll.
• In 10-inch skillet, melt butter over medium heat. Place rolls in skillet, starting seam side down, and cook until each side is golden brown, 5 to 8 minutes. Transfer to paper towel-covered plate to cool.
• To freeze, place cooled rolls on cookie sheet; place in freezer until solid. Place frozen rolls in quart-size resealable plastic freezer bag in freezer. To serve, remove desired number of rolls from bag, and reheat in microwave, oven or skillet until heated through.

SALSA GRILLED CHEESE

Steps:

• Fill bread slices with Singles and salsa.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.