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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."
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.