I’ve made it no secret that I love Paula Dean. I love her recipes as much as I love Martha’s crafting projects. Don’t get me wrong now, I do love Martha’s recipes, but often they are just too complicated and require too much time hunting down ingredients that my little Kroger just can’t promise me it’ll have. But typically, Paula’s recipe’s are not only gooey and delicious and full or butter (or completely fried in ohl) as is a true staple in Southern cooking (or cookin’ as Paula would say), they are typically very simple to whip together.
Now, Friday nights are pretty low-key in the Monogram household, yet it is a night we all really look forward to. We usually meet up with Mr. Monogram at our favorite Mexican place, then head home for some a quick game of Hullabaloo (or the dreaded Candy Land) before putting the boys to bed by 8. But once 10pm rolls around it is all about me & Paula’s Party. It is the one night during the week I stay up late. Each week she has a theme and as it so happens, last Friday was probably my favorite theme yet- Cheese! I admit this is not the smartest show to watch late at night because it will undoubtedly make you crave something you A) don’t need and B) don’t have but nonetheless it is my Friday night indulgence.
Back to the cheese theme. So on the cheese themed show last Friday night, there was a woman who taught Paula how to make her “Caribbean Grill” Grilled Cheese. This is not your every day American Grilled Cheese. Oh no, ma’am! In fact, it’s a $10, 000 grilled cheese sandwich because that’s how much money this woman won in a contest for the best Grilled Cheese in America. Not that the judges consulted my opinion or anything, but if they had they would know that yes indeedie it is well worth $10,000 in monogram momma’s mouth watering opinion.
For the Mango Salsa
In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.