Pico De Gallo Grilled Cheese Sandwich

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.

INGRIDIENT

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

3 tablespoons softened butter, or as needed

10 slices white bread

10 slices provolone cheese

DIRECTION

Step: 1

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

Step: 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.

Step: 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 FACT

Per Serving: 404 calories; protein 18.8g; carbohydrates 29.3g; fat 23.7g; cholesterol 57.4mg; sodium 888.6mg.

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