Preheat oven to 400°F

Cut parsnips into long strips, like french fries. Toss with oil, salt, pepper.

Place parsnips on baking sheet, not touching. Bake for 40 minutes. Flip once.

Slice Tomatillo to desired thickness.

Arrange three bowls next to stove, one each with flour, milk, and a mixture of panko and parmesan.

Slice tomato and chop onion.

Preheat pan with oil for frying tomatillos.

Dip each slice of tomatillo in flour, then milk, then bread crumb parmesan mixture.

Pan fry tomatillos until golden brown.

Cut pretzel rolls in half, spread humus on bottom and mayo on top as desired. Assemble sandwiches with tomatillo, tomato, onion, and arugula.

Remove parsnip fries from oven, add salt and pepper if desired.

Serve sandwich and parsnips with sriracha ketchup blend.

Can easily serve more with additional ingredients.