Corn Salad Sandwich With Tomatillos, Poblano Peppers, And Jack Cheese

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

½ of a small yellow onion, minced

1 stalk of celery, minced

½ cup mayonnaise

2 tbsp. ketchup

1 tbsp. chili sauce (I used Sriacha)

10 shakes of Tabasco or other hot sauce

1 tbsp. horseradish

Juice of 1 lemon

Pinch each of paprika and cayenne pepper

Salt and freshly ground black pepper

1 large poblano pepper

1 pound tomatillos, husked and rinsed

1 tbsp. unsalted butter

4 scallion, green and white parts, thinly sliced

1 cup frozen corn

¼ cup cilantro, roughly chopped

¼ head of green cabbage, core removed and thinly sliced

1½ cups shredded Monterey Jack cheese, divided

1 large round bread, preferably sourdough

1 large avocado, thinly sliced

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