Ingredients

How to make it

  • 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.
  • Coarsely chop the tomatillos and transfer to a medium bowl.
  • Add the scallions, garlic, jalapeño, cilantro, lime juice and spiced oil. Season the salsa with salt and pepper.
  • In a bowl, stir the sour cream and mayonnaise with 1/2 cup of the salsa
  • 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.

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