Description
Fried green tomatillo sandwich topped w/roasted garlic tomatoes, bacon, dill sour cream and microgreens. For serious sandwich eaters only.
Ingredients
Units
Scale
- 4-5 large tomatillos (see notes)
- 1 teaspoon of salt
- 8 strips of bacon (more if you want)
- 8 slices good quality brown bread (see notes)
- Vegetable oil for frying
- 1 package of microgreens
Roasted garlic tomatoes
- 8 med to large red tomatoes
- 1 clove garlic, finely diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup or so of olive oil
Flour dredge
- 1 cup of flour
- 2 1/2 cups of plain panko bread crumbs
- 1 teaspoon garlic powder
- 4 eggs, beaten
Dill sour cream
- 1 1/2 cups of sour cream
- 1 1/2-2 tablespoons fresh chopped dill
- Pinch of salt
Instructions
- Make the garlic roasted tomatoes first. They take an hour to cook. Remove the cores from the tomatoes. Cut them in half then remove all the seeds. Finely chop your garlic. Place tomatoes in a baking dish. Sprinkle the garlic onto the tomatoes. Then the salt, pepper and olive oil. Cook in a preheated oven at 400 degrees for 1 hour. Depending on your oven it could take longer.
- Cook 8 strips of bacon – more if you want. I allowed for two strips of bacon per sandwich. I always make more than that because I will eat a piece or two while cooking and save a piece or two for a breakfast sandwich the next day. Do what you need to do here. Set bacon aside when done.
- Fry the tomatillos. Peel the husk off tomatillos. They will be sticky so you need to wash them. Slice the tomatillo (about ¼” slices). Put on sheet pan and sprinkle with salt. Set up dredging station. Beat your eggs. Put flour and garlic powder on a plate and mix with fork. Put bread crumbs on a plate or in a bowl.
- I do a double egg dip here. So the flow is egg-flour-egg-bread crumbs. Set all aside on a sheet pan. Heat oil and finger flick some raw egg to see if oil is ready. Put enough oil in pan to coat the bottom and then some. Depends on size of your pan. Cook on low-to-medium heat until golden brown on both sides. Should be 3-4 minute each side. Set aside fried tomatillos and sprinkle with flaky salt if you have, if not, regular salt.
- Make the dill sour cream. Add sour cream, fresh chopped dill and salt to a bowl, mix it together.
- Assemble the sandwich (video shows this well). Spread dill sour cream on top and bottom slice. Place two tomatillos on bread. Place roasted garlic tomatoes on top of that. Add the bacon. Top with microgreens. Put the top piece on sandwich, slice, and chow down!
Notes
- I lucked out and the tomatillos were huge at the supermarket. Normally, they are much smaller so it may take a little extra time to slice, bread and fry if you get the small ones. Alternatively, if you can get green tomatoes at the store that will work too! I don’t see them too often, but it could also depend on where you live. In the summer, you can usually find green tomatoes at local farm stands too so be on the lookout!
- I put the yield at 4 sandwiches but you can probably make more than that or save the extra fried green tomatillos for avocado toast. You can reheat them in your toaster oven. Check out my avocado toast post here.
- You can make the roasted garlic tomatoes ahead of time if you don’t won’t to do everything at once. Same with the bacon. You can cook it the day before, wrap it and nuke it when you’re ready to assemble the sandwiches. That’s what I did!