Where should I start with this fried green tomatillo sandwich? I had an idea for an avocado toast blog post. I wanted to do something where I offered up 3-4 ideas for awesome avocado toast. It got me thinking that fried tomatillos would make an interesting topping. So that's what I set out to do.
Then I thought, why go to all the work of making the fried tomatillos just for toast. And thus came the plan to make an absolutely fantastic fried green tomatillo sandwich. You might be thinking, wasn't there a movie called Fried Green Tomatillos? Yes, yes there was. Okay, fine, there wasn't. It was called Fried Green Tomatoes and it is a wonderful, tearjerker of a movie that centers around a cafe that makes, you guessed it: fried green tomatoes. That's all wonderful and good, but green tomatoes are elusive. Have you ever seen them in your grocery store? I haven't. But I always see tomatillos. Sooooo....
Tomatillos vs. green tomatoes: what's the deal?
The short story is that green tomatoes are simply unripe red tomatoes and the taste is a bit tart - in a good way. Tomatillos are a Mexican husk tomato and has a sort of delightful lemony undertone to it. Either are a great option to fry for this sandwich. Interestingly, tomatillos are usually pretty small which is why I thought of them for my avocado toast. However, when I went to the store the tomatillos were huge and I knew immediately I also needed to make some kind of sandwich.
Roasted garlic tomatoes on top of fried green tomatillos? What?
In case you haven't noticed, I love making roasted tomatoes. I cannot advocate enough for roasted tomatoes. And, in this case, garlic is added to the mix. It's such an easy way to elevate the flavor profile. Basically, cut them in half, gut the tomatoes, sprinkle garlic, olive oil, salt and pepper - that's it! Cook for one hour in a preheated oven at 400 degrees. That's it! Massive flavor. You can use them for many things, including: Roasted Tomato, Asparagus & Gruyere Quiche, Savory Puff Pastry Two Ways and they make an excellent salad topping!
I go with arugula a lot for a sandwich topping, but for this fried green tomatillo sandwich I switched it up and went with microgreens which I had never actually tried before. What a glorious mix of incredibly fresh greens, a little aruguley-ish (new word here), slightly mustardy and a hint of bitter, but not in an annoying way. Really complemented this flavor profile so give microgreens a chance, okay?
Oh, and if you want to make the sandwich vegetarian just don't use bacon! Or use vegetarian bacon which I think could work.Print