Molletes (open-faced sandwich)

Hungry for more? This recipes was featured in a podcast episode!

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This is beans on toast, amped way up—Mexican style! Refried beans and melted cheese is then topped with fresh pico de gallo. So good!

Prep Time: 10 min

Cook time: 10 min

Yield: 4 servings

Ingredients

For the molletes

• 2 cups refried beans

• 1-2 cups shredded cheese (monterey jack worked well for us)

• 3-4 bread rolls (bolillos are recommended)

• pico de gallo

For the pico de gallo

• 2 plum tomatoes

• 1/2 onion

• 1/2 jalapeno

• 1 lime

• 15-20 sprigs cilantro

• 1/4 teaspoon salt (plus more to taste)

Directions

1. Preheat oven to 400F.

2. If you're making fresh Pico de Gallo (and we recommend you do), chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/4 teaspoon salt and the juice of 1/2 lime. Combine well and taste for seasoning, adding more salt or lime juice as you like.

3. Cut the bolillos in half and put them in the oven for a few minutes to toast them before adding any toppings. 

4. Top each roll with a layer of beans and shredded cheese. Bake until the cheese is thoroughly melted and remove from the oven.

5. Top with freshly made Pico de Gallo and enjoy!

   
   

This amazing recipe was found on mexicanplease.com