We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Make-Ahead Grilled Cheese and Salsa

Looking for a packed lunch idea? Two types of cheese, margarine and bread are all you need to make these sandwiches that are served with Old El Paso® salsa - ready in 20 minutes.

(3)
(1)
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 5
  • servings 2
 

Ingredients

4
slices whole wheat bread
2
(3/4-oz.) slices American cheese
2
(3/4-oz.) slices Muenster cheese
4
teaspoons margarine or butter, softened
1/3
cup Old El Paso® Thick 'n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese. Spread top of bread slices with half of the margarine.
  • 2 Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine. Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
  • 3 Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
  • 4 Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
  • 5 At lunch time, dip sandwiches in salsa.
  • 1 Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese. Spread top of bread slices with half of the margarine.
  • 2 Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine. Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
  • 3 Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
  • 4 Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
  • 5 At lunch time, dip sandwiches in salsa.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
390
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
),
Cholesterol
40mg
40%;
Sodium
1010mg
1010%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
4%;
Calcium
32%;
Iron
14%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.