Thursday, September 25, 2008


yields 4 to 6 servings

12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves

Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.

Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.

To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.

courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008

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