Caribbean Grill

Ingredients:
Mango Salsa:
½ mango, 1/4 inch diced
2 Tbsp red onion, 1/4 inch diced
1/4 red bell pepper, 1/4 inch diced
1 Tbsp fresh lime juice
pinch of sugar
½ tsp kosher salt
freshly ground black pepper

Sandwich:
3 Tbsp butter, room temperature
1 Tbsp curry powder
8 slices fresh italian bread
8 slices (8 oz) swiss cheese
1/4 cup honey mustard

Directions:
1. In small bowl, mix together all salsa ingredients. Set aside (this can be made one day ahead and refrigerated - bring to room temperature before using)
2. In small bowl, mix butter and curry powder together.
3. Spread 2 tbsp of butter mixture on one side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down.
4. Spread the mustard on the bread.
5. Place about 2 Tbsp of mango salsa on the bread followed by the cheese (you may need to fold the cheese slices to fit the bread).
6. Place the remaining 4 bread slices on top, buttered side up.
7. Add remaining curry butter to non-stick skillet and heat over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches, if necessary), cover and cook for 2 to 3 minutes, or until undersides are golden brown and cheese has begun to melt.
8. Uncover and turn the sandwiches with a spatula, pressing very firmly, and cook 30 seconds.
9. Remove from pan and let cool 3 to 5 minutes before slicing.
10. Serve with bowl of extra salsa on the side.

**I would recommend using a sandwich maker grill. Makes perfect little sandwiches!