Tomatillo Grilled Cheese and Bacon Sandwiches

Photo: Alex Farnum; Styling: Randy Mon

Raw tomatillos taste like tart green apples.

Yield: Serves 4 to 6 (serving size: 1 sandwich)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 62%
  • Protein: 18g
  • Fat: 26g
  • Saturated fat: 14g
  • Carbohydrate: 18g
  • Fiber: 1.2g
  • Sodium: 664mg
  • Cholesterol: 67mg

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. 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. 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.
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