Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) tomatillos , husked

  2. 1 tablespoon(s) vegetable oil

  3. 1/4 teaspoon(s) ground cumin

  4. 1/4 teaspoon(s) ground coriander

  5. 1/4 teaspoon(s) ground cayenne

  6. 2 scallions , white and tender green parts only, finely chopped

  7. 1 clove(s) garlic , minced

  8. 1 large jalepeno , seeded and minced

  9. 2 tablespoon(s) minced cilantro

  10. 1 teaspoon(s) fresh lime juice

  11. Salt

  12. Freshly ground pepper

  13. 2 tablespoon(s) sour cream

  14. 2 tablespoon(s) mayonnaise

  15. 8 slice(s) (1/2-inch thick) sourdough bread

  16. 4 ounce(s) arugula

  17. 2 haas avocados , cut into thick slices

  18. 4 ounce(s) sliced monterey jack cheese , room temperature

Instructions Jump to Ingredients ↑

  1. Heat a medium skillet until hot to the touch. Add the tomatillos and cook over high heat, turning, until blackened in spots but not mushy, about 5 minutes. Transfer the tomatillos to a plate. Add the oil to the skillet along with the cumin, coriander and cayenne and cook over moderate heat just until fragrant, about 30 seconds; let cool.

  2. Coarsely chop the tomatillos and transfer to a medium bowl. Add the scallions, garlic, jalapeno, cilantro, lime juice and spiced oil. Season the salsa with salt and pepper.

  3. In a bowl, stir the sour cream and mayonnaise with 1/2 cup of the salsa.

  4. Lightly toast the bread. Spread the creamy salsa on each slice of toast and top half of the slices with the arugula, avocados and Jack cheese. Close the sandwiches, cut them in half and serve with the remaining salsa on the side.


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