YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/4 cup non-dairy milk
- 1/2 cup bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 5 tomatillos (about 1/2 lb), outside skin discarded
- 1 tablespoon olive oil (plus more as needed)
- 8 slices bread (I used sprouted whole grain)
- 2 tablespoons mustard
- 1 avocado, sliced thinly
- 1/2 cup sprouts of choice (I used pea greens)
- 1 tomato, sliced thinly
- 1/4 cup non-dairy milk
- 1/2 cup bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 5 tomatillos (about 1/2 lb), outside skin discarded
- 1 tablespoon olive oil (plus more as needed)
- 8 slices bread (I used sprouted whole grain)
- 2 tablespoons mustard
- 1 avocado, sliced thinly
- 1/2 cup sprouts of choice (I used pea greens)
- 1 tomato, sliced thinly
Directions
1. Pour milk in a small bowl. In a large, shallow bowl, combine bread crumbs, oregano, cumin, salt, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Dip a tomatillo slice in the milk until completely submerged, then dredge in the bread crumb mixture until fully coated. Place on the skillet and lightly fry for 2-3 minutes on each side, until golden brown. Remove from heat and place on a paper towel (this will help soak up any excess oil). Repeat until all tomatillo slices are cooked.
3. Toast bread slices. To assemble sandwiches, spread one side with a thin layer of mustard and top with avocado. On the other slice, layer sprouts, tomato, and fried tomatillos. Repeat for remaining sandwiches. Serve immediately.
Also by Molly: Vegan Pasta Salad With Asparagus, Chickpeas & Blistered Tomatoes
Related: Vegan BBQ Tofu Sandwich
Whole Foods-Inspired TTLA (Tempeh Tomato Lettuce Avo) Sandwich With Garlic Mustard Aioli
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Photos: Molly Lansdowne
