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Tomatillo Grilled Cheese and Bacon Sandwiches

Photo: Alex Farnum; Styling: Randy Mon
Total time 30 mins

Serves 4 to 6 (serving size: 1 sandwich)

Raw tomatillos taste like tart green apples.


  • 12 slices (1/2 in. thick) ciabatta bread
  • About 1/4 cup butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced
  • About 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-in.-thick slices
  • 8 slices cooked bacon, broken into thirds
  • 1/4 cup cilantro sprigs
  • 6 ounces panela cheese* or mozzarella, cut into thin wedges

Nutrition Information

  • calories 375
  • caloriesfromfat 62 %
  • protein 18 g
  • fat 26 g
  • satfat 14 g
  • carbohydrate 18 g
  • fiber 1.2 g
  • sodium 664 mg
  • cholesterol 67 mg

How to Make It

  1. Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up.

  2. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

  3. *Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.