Vegan Grilled Cheese Sandwich with Roasted Tomatillo Salsa
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yields 2 Servings
Ingredients
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
- ⅔ cup shredded vegan cheese
- 2 tbsp vegan cream cheese alternative
- 1 tbsp non-hydrogenated vegetable spread
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper
- Toss chopped tomatillos with 2 tablespoons of olive oil and ½ 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 ½ 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 cheese with 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 cheese mixture 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