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"Use chicken breast cutlets or halibut steaks for this fast, easy and kinda-healthy sandwich," Rach says. "It's made with two sauces, green and white."
Ingredients
For the salsa:
- 7-8 tomatillos, peeled
- 1 white onion, peeled and cut into 6 wedges, root attached
- 1 bulb garlic, the ends trimmed off to expose the cloves
- 2 jalapeño peppers
- 1 large or 2 medium poblano peppers
- Non-aerosol olive oil spray
- Salt and pepper
- 1 tablespoon honey or light agave
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- One small handful cilantro leaves
- 1 lime
For the sandwiches:
- Four 6-ounce boneless chicken breast cutlets, or 4 ½-inch-thick 6-ounce halibut filets
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 2 tablespoons safflower oil, or olive oil
- Thinly sliced radishes
- Thinly sliced red or raw white onion
- Gem romaine or leaf lettuce leaves
- Soft sesame rolls, such as Big Marty's
For the queso-crema sauce:
- 1 cup Mexican crema
- ½-¾ cup finely crumbled or grated queso fresco
- 1 lime, juiced
- 1 scant teaspoon cumin
Yield
Serves: 4
Preparation
For the salsa, arrange the tomatillos, onion, garlic, and peppers on foil-lined baking sheet. Spray with oil and season with salt and pepper. Char the tomatillos and onions under broiler to soften and blacken all over, cool, then peel and seed the peppers, and squish the garlic from the skins. Place the tomatillos, onions, peppers, garlic, honey or agave, cumin, oregano, cilantro and juice of 1 lime in processor and puree into sauce.
For the sandwich, heat a nonstick or cast iron skillet or griddle over medium-high heat.
Dress the chicken or fish with salt, pepper, cumin, garlic, onion, and oil. Cook 6 minutes turning occasionally.
Mix up the sauce in a small bowl.
Serve sandwiches: sauce, radishes, raw onions, lettuce, chicken or fish, salsa verde and bun top.