Name: Avocado and Jack Cheese Sandwiches
Yield: 4
Ingredients: 1/2 lb. tomatillos -; 1 tbsp. vegetable oil -; 1/4 tsp. ground cumin -; 1/4 tsp. ground coriander -; 1/4 tsp. ground cayenne -; 2 scallions -; 1 clove garlic -; 1 large Jalepeno -; 2 tbsp. minced cilantro -; 1 tsp. fresh lime juice -; Salt -; Freshly ground pepper -; 2 tbsp. sour cream -; 2 tbsp. mayonnaise -; 8 slice sourdough bread -; 4 oz. arugula -; 2 haas avocados -; 4 oz. sliced Monterey Jack cheese -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Avocado and Jack Cheese Sandwiches

1. 1/2 lb. tomatillos -

2. 1 tbsp. vegetable oil -

3. 1/4 tsp. ground cumin -

4. 1/4 tsp. ground coriander -

5. 1/4 tsp. ground cayenne -

6. 2 scallions -

7. 1 clove garlic -

8. 1 large Jalepeno -

9. 2 tbsp. minced cilantro -

10. 1 tsp. fresh lime juice -

11. Salt -

12. Freshly ground pepper -

13. 2 tbsp. sour cream -

14. 2 tbsp. mayonnaise -

15. 8 slice sourdough bread -

16. 4 oz. arugula -

17. 2 haas avocados -

18. 4 oz. sliced Monterey Jack cheese -

How to cook deliciously - Avocado and Jack Cheese Sandwiches

1. Stage

Heat a medium skillet until hot to the touch. Add the tomatillos and cook over high heat, turning, until blackened in spots but not mushy, about 5 minutes. Transfer the tomatillos to a plate. Add the oil to the skillet along with the cumin, coriander and cayenne and cook over moderate heat just until fragrant, about 30 seconds; let cool.

2. Stage

Coarsely chop the tomatillos and transfer to a medium bowl. Add the scallions, garlic, jalapeno, cilantro, lime juice and spiced oil. Season the salsa with salt and pepper.

3. Stage

In a bowl, stir the sour cream and mayonnaise with 1/2 cup of the salsa.

4. Stage

Lightly toast the bread. Spread the creamy salsa on each slice of toast and top half of the slices with the arugula, avocados and Jack cheese. Close the sandwiches, cut them in half and serve with the remaining salsa on the side.