Mexican-style sandwiches of refried beans and cheese, served on sturdy rolls and toasted, then topped with pico de gallo, make for a nice snack, though they are often served at breakfast, lunch or dinner as well. Add your own favorite toppings!
Molletes - Mexican-Style Bean and Cheese Sandwiches
I am an animal lover. Most of y'all who have been hanging with us know that because you've heard me talk about the TNR program I have participated in the past 7 years since moving and discovering a neighborhood filled with strays and discards that needed to all be fixed.
My dog Boo has been with me since he was found as a puppy, left behind in a box, inside a buggy in a Walmart parking lot in 2008. Hurricane Katrina had already changed the course of my life and I was just entertaining the idea of Deep South Dish. Boo and I have literally been together 24/7 ever since, so we became best buds.
We're both aging and it shows, but it's the natural course of life isn't it? You don't think about that much when you're younger.
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!My dog sleeps most of the day now, right at the foot of my bed and y'all are gonna laugh at me, but I leave the television on for him. So as to not be burning unnecessary bandwidth, it's mostly on antenna all day and I grew attached to the cooking shows on PBS Create.
What does any of this have to do these Molletes?
Pati Jinich is one of my favorite chefs to watch there, and where I learned about Molletes.
Mexican food, at least what might be considered "authentic" here in the states, since most of our dishes have been well Americanized and Tex-Mex'd, is a bit intimidating to me. I have a hard time making a proper tortilla for pete's sake! Just can't get the taste right. So when we want Mexican food, we generally eat out, but when I get a taste for something I want to try at home, with three popular and outstanding, beautiful cookbooks, I know I can trust Pati.
- Treasures Of The Mexican Table: Classic Recipes
- Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens and
- Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
They are often eaten as what Pati calls antojitos or cravings, aka snacks, but are also served at breakfast, lunch or dinner.
Let's make some Molletes!
Typically made with a Mexican sandwich bread like teleras or bolillos that may be hard to find where you live, they can really be made with any good sandwich roll like French pistolettes, petite baguettes or Italian hoagie rolls, which is what I'm using here.
Slice rolls in half lengthwise. Spread each piece with butter, pressing an indent into the roll
Preheat oven to 350 degrees F. Layer a rimmed baking sheet with aluminum foil. I toasted mine in the air fryer. Toast in oven about 3 to 4 minutes.
Remove and evenly distribute refried beans on each piece of bread.
Spread out to the edges.
Top with cheese. You can use whatever cheese you have on hand. I pretty much always have a bag of preshredded Mexican blend in the fridge - a mix of cheddar and Monterey Jack and sometimes queso quesadilla and asadero cheeses, depending on the brand.
Return to oven until edges are toasted and cheese melted, about 8 to 10 minutes.
Serve hot, garnished with pico or your favorite toppings. Crispy fried bacon, crumbled fried chorizo, avocado, jalapenos, chipotle in adobo sauce and sauteed mushrooms are all good choices.
For more of my favorite Mexican and Tex-Mex recipes, visit my Pinterest page!
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