Description
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.
Ingredients
- 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
Instructions
- Mix tomato
- onion
- cilantro
- lime juice
- salt
- and pepper together in a bowl.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5