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1
In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon.
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2
Set aside until ready for use.
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3
In a small bowl using a rubber spatula, mix the butter and curry together.
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4
Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread.
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5
Place 4 slices of bread on your work surface, buttered side down.
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6
Spread the honey mustard on the other side of the bread.
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7
Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese.
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8
(You may need to fold the cheese slices to fit the bread.)
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9
Place the remaining 4 bread slices on top, buttered side up.
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10
Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes.
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11
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.
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12
Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted.
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13
Turn once more, press with a spatula, and cook for 30 seconds.
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14
Remove from pan and let cool for 3 to 5 minutes.
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15
Cut diagonally and serve with extra salsa on the side.
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16
Note: The salsa can be made 1 day ahead and refrigerated.
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17
Bring to room temperature before using.
