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
- 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
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.
Related: Vegan BBQ Tofu Sandwich
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Photos: Molly Lansdowne