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.

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Yields 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
  • ⅔ cup shredded vegan cheese
  • 2 tbsp vegan cream cheese alternative
  • 1 tbsp non-hydrogenated vegetable spread


  1. Preheat oven to 375F. Line a baking sheet with parchment paper
  2. Toss chopped tomatillos with 2 tablespoons of olive oil and ½ teaspoon of salt. Wrap the head of garlic in aluminum foil.
  3. Transfer tomatillos and wrapped garlic to lined baking sheet and roast at 375F for about 25 minutes. Let them cool slightly
  4. 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
  5. In a small bowl, combine 2 tablespoons vegan cream cheese with 3 tablespoons of tomatillo salsa. Mix well
  6. Lightly toast the bread and butter one side of each slice with non-hydrogenated vegetable spread
  7. 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
  8. Place sandwiches on a sandwich maker or on a non-stick skillet at medium-low heat and cook until the cheese is completely melted
  9. Serve warm with a side of tomatillo salsa

Recipe from May I Have That Recipe, 2013