Tomatillo Grilled Cheese and Bacon Sandwiches
Photo: Alex Farnum; Styling: Randy Mon
Raw tomatillos taste like tart green apples.
How to Make It
Step 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.
Step 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.
Step 3
3
*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.
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
Directions
Step 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.
Step 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.
Step 3
3
*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.
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