Time: 15 min.
Complexity: easily
Servings: 4

In Mexico, Molletes—open, hot sandwiches that are delicious and filling—are often served for breakfast. Sliced ​​Mollete bread, from which the sandwich takes its name, is laid on a baking sheet and spread generously with refried bean puree, a staple of Mexican cuisine. It's topped with grated cheese and baked in the oven until melted. Sometimes, especially in the south of the country, finished Molletes are topped with salsa, meat, or pico de gallo, a sauce made from fresh tomatoes, onions, and peppers. This adds a rich, fresh flavor to the sandwich.

Ingredients:

• 4 - 6 bolillo buns, baguette halves, sub sandwich buns, or Italian bread halves
• 430 grams of Mexican fried beans
• 2 tbsp. melting cheese, grated (mozzarella or cheddar)
• Pico de gallo sauce, salsa, guacamole, chorizo, turkey and/or ham, etc. for topping (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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toasts, baked beans, cheese

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the cut buns flat-side up on a baking sheet. Spread the refried beans evenly over the top. Sprinkle generously with cheese.
Step 3
• Bake for 8-10 minutes or until cheese is melted and beginning to brown.
  
  Serve warm, topped with pico de gallo, salsa, chorizo—whatever you like!

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