Recipe: Open Faced Tomatillo Sandwiches (with mozzarella and pesto, broiled)

OPEN FACED TOMATILLO SANDWICHES

2 small fresh tomatillos
1 (6 oz.) pkg. sliced mozzarella cheese
4 slices Italian bread, 3/4-inch thick, toasted
1 1/2 tbsp pesto (homemade or purchased)
1 small tomato, thinly sliced
Cracked black pepper

Remove husks, rinse, and thinly slice tomatillos; set aside. 

Arrange cheese evenly on bread slices; broil 5-inches from heat (with electric oven door partially opened) 2 minutes or until cheese melts. 

Gently spread pesto sauce over melted cheese. Top with tomatillos and tomato; sprinkle with pepper.

Makes 4 servings
Source: Southern Living magazine, October, 1992

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