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Mexican Grilled Cheese Sandwiches

A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they’re tasty, fun and ideal on busy weeknights. —Taste of Home Test Kitchen
  • 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


  • In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches.
  • In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.
Nutrition Facts
1 sandwich: 402 calories, 22g fat (10g saturated fat), 36mg cholesterol, 892mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 11g protein.

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Average Rating:
  • fnstlug
    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!

  • MichMajor
    Oct 10, 2011

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

  • Staceface81
    Jun 6, 2011

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

  • bonniehopkins
    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.

  • cris9
    Apr 20, 2011

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