Ingredients
The following ingredients have 2 Servings
- For the tomatillo salsa
- 2 cups chopped tomatillos (about 6-7)
- 2 tbsp plus 1 tsp extra virgin olive oil
- 1 tsp salt, divided
- 1 small head of garlic
- 2 jalapeño peppers, chopped
- 1 cup chopped cilantro
- For the sandwich
- 4 slices firm, organic sandwich bread
- 2/3 cup shredded ]vegan cheese (we use GoVeggie! Vegan Mozzarella Style Shreds)
- 2 tbsp vegan cream cheese[/url]alternative (we use GoVeggie! Plain)
- 1 tbsp non-hydrogenated vegetable spread
Instruction
- Preheat oven to 375F. Line a baking sheet with parchment paper
- Toss chopped tomatillos with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Wrap the head of garlic in aluminum foil.
- Transfer tomatillos and wrapped garlic to lined baking sheet and roast at 375F for about 25 minutes. Let them cool slightly
- Place tomatillos, garlic ("squeezing" it from the peel), jalapenos and cilantro in a food processor, along with 1/2 teaspoon of salt and one teaspoon of olive oil. Pulse until smooth and refrigerate until ready to use
- In a small bowl, combine 2 tablespoons vegan cream cheesewith 3 tablespoons of tomatillo salsa. Mix well
- Lightly toast the bread and butter one side of each slice with non-hydrogenated vegetable spread
- Spread cream cheesemixture on the other side of each slice. Cover 2 of the slices with shredded cheese(1/3 cup each) and top with the remaining bread
- Place sandwiches on a sandwich maker or on a non-stick skillet at medium-low heat and cook until the cheese is completely melted
- Serve warm with a side of tomatillo salsa
