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Mexican Grilled Cheese Sandwiches Recipe
Mexican Grilled Cheese Sandwiches Recipe photo by Taste of Home

Mexican Grilled Cheese Sandwiches Recipe

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A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they’re flavorful, fun and ideal on busy weeknights. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 medium sweet yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 8 slices rye bread
  • 2 tablespoons mayonnaise
  • 1 cup fresh salsa, well drained
  • 3/4 cup shredded Mexican cheese blend
  • 2 tablespoons butter, softened

Nutritional Facts

1 sandwich equals 402 calories, 22 g fat (10 g saturated fat), 36 mg cholesterol, 892 mg sodium, 39 g carbohydrate, 4 g fiber, 11 g protein.


  1. In a small skillet, saute peppers in oil until tender. Spread four bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches.
  2. In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted. Yield: 4 servings.
Originally published as Mexican Grilled Cheese Sandwiches in Simple & Delicious April/May 2011, p9

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Reviewed May. 11, 2015

"Pretty good. It has a nice little spice. I used wheat bread instead of rye. I wish I had stuck more with the recipe!"

Reviewed Oct. 10, 2011

"A nice twist on a grilled cheese, adds that extra zip, very yummy!!"

Reviewed Jun. 6, 2011

"This sandwich is super delicious! I used whole wheat focaccia bread instead of rye and it was perfect!"

Reviewed Apr. 29, 2011

"This sandwich taste amazing! Family said it was "The Bomb"! Could not believe that there was no meat in it!! I used Jewish Rye bread and we all agreed the combination of flavors with the bread and peppers along with the salsa and cheese, makes this sandwich a nice surprise."

Reviewed Apr. 20, 2011

"It was a very good change from regular sandwiches. The rye bread gave it an extra nice flavor."

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