Raw tomatillos taste like tart green apples.
Yield:
Serves 4 to 6 (serving size: 1 sandwich)
Recipe from
Recipe Time
Total:
30 Minutes
Nutritional 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
Ingredients
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
Preparation
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.
*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.
Note:
August 2012
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