Food, Recipes

Vegan Fried Tomatillo & Veggie Sandwich

by

Vegan Fried Tomatillo And Veggie Sandwich

Even though I love sandwiches, I rarely make them at home. When I’m cooking for myself, I prefer grain bowls and salads; there’s something about a sandwich that feels both decadent and time-consuming. Once I made this sandwich, though, I had a change of heart.

My Fried Tomatillo and Veggie Sandwich is so, so delicious, and perfect for a lazy lunch at home or an easy meal to bring to school or work. If you’ve never tried a tomatillo, you’re in for a treat. When cooked, it takes on a sweet, almost fruity flavor, and it’s delicious when paired with a savory, bread-y coating.

Next time you’re looking for a filling, veggie-filled sandwich, I hope you give this one a try!

Fried Tomatillo & Veggie Sandwich

By

Prep Time: 05 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients
  • 1/4 cup non-dairy milk
  • 1/2 cup bread crumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 5 tomatillos (about 1/2 lb), outside skin discarded
  • 1 tablespoon olive oil (plus more as needed)
  • 8 slices bread (I used sprouted whole grain)
  • 2 tablespoons mustard
  • 1 avocado, sliced thinly
  • 1/2 cup sprouts of choice (I used pea greens)
  • 1 tomato, sliced thinly

Directions

1. Pour milk in a small bowl. In a large, shallow bowl, combine bread crumbs, oregano, cumin, salt, and paprika.

2. Heat olive oil in a large skillet over medium-high heat. Dip a tomatillo slice in the milk until completely submerged, then dredge in the bread crumb mixture until fully coated. Place on the skillet and lightly fry for 2-3 minutes on each side, until golden brown. Remove from heat and place on a paper towel (this will help soak up any excess oil). Repeat until all tomatillo slices are cooked.

3. Toast bread slices. To assemble sandwiches, spread one side with a thin layer of mustard and top with avocado. On the other slice, layer sprouts, tomato, and fried tomatillos. Repeat for remaining sandwiches. Serve immediately.

Also by Molly: Vegan Pasta Salad With Asparagus, Chickpeas & Blistered Tomatoes

Related: Vegan BBQ Tofu Sandwich

Whole Foods-Inspired TTLA (Tempeh Tomato Lettuce Avo) Sandwich With Garlic Mustard Aioli

Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!

__

Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.
Take care of yourself:
sandwich lunch summer vegan recipes

latest stories