Recipe for Grilled Cheese and Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/4 x inch-thick slices cut from a crusty loaf of sourdough bread
7 x to 8 ounces plain Havarti cheese, Monterey Jack or mild white cheddar
cheese, thinly sliced
1/2 x to 3/4 cup salsa (sure, store-bought), drained, at room temperature
1/4 cup fresh cilantro sprigs
Instructions:
Instructions: Spray a large, heavy or cast-iron skillet or a griddle generously with nonstick olive oil cooking spray and place over medium heat. When hot, add 4 bread slices and toast just until lightly browned, then turn.

Arrange half of cheese on 2 bread slices and watch carefully until cheese starts to melt, about 1 minute or more. Top with 2 tablespoons salsa and several cilantro sprigs and then with 2 bread slices remaining in pan. Cook sandwiches only about 1 minute more, until cheese melts and salsa is heated through. Remove and keep warm while preparing remaining 2 sandwiches. Slice sandwiches on diagonal and serve, if desired, with tortilla chips.

Makes 4 servings

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