1. Prepare the salsa. In a medium bowl, mix tomatoes, bell pepper, shallot, salt, black pepper, and vinegar. Set aside.

2. Spray 4 slices of bread on one side with cooking spray and place sprayed-side down on a clean work area. Divide half the cheese among the 4 slices, pressing down to make sure the cheese adheres to the bread.

3. Place about 2 Tbsp. of the salsa on top of the cheese on each slice. Divide remaining cheese among the four slices and top each with a second slice of bread, pressing down. Spray top of bread with cooking spray.

4. Spray a nonstick skillet with cooking spray and heat over medium heat. Placesandwiches in the skillet. If they don't all fit easily, cook in two batches. Place a square of foil over the sandwiches (this will help with cleanup) and put a second skillet or large pot that will fit within the bottom skillet on top of the foil. Place 3 or 4 soup cans in the skillet to weigh it down, and heat sandwiches, undisturbed, for 3 minutes.

5. Lift off the top skillet and remove foil. Use a spatula to carefully turn sandwiches, then top with foil, second skillet, and cans. Cook until the cheese is melted and bubbling, another 3 to 4 minutes; bread should be browned. Transfer sandwiches to 4 plates and serve with remaining salsa in a bowl on the side.

Source: Hannaford fresh Magazine, May - June 2013