Mollete

Mollete (Mexican Bean and Cheese Open-Faced Sandwich)

A classic Mexican street-food breakfast or antojito: warm bolillo bread spread with refried beans, topped with melting cheese and fresh tomato, then broiled until golden and bubbly.

Prep

10 min

Cook

7 min

Total

17 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •2 whole bolillo or telera rolls (or 2 crusty sandwich rolls), If using a different bread, choose a sturdy, crusty type that holds up to broiling.
• •200 g (¾ cup plus 2 tbsp) refried beans (frijoles refritos), Canned or homemade; if using canned, choose a good quality brand. Heat before spreading.
• •150 g (5½ oz) Oaxaca or Chihuahua cheese (or mozzarella), Shredded or thinly sliced; these cheeses melt well. If using mozzarella, it will be stringier.
• •1 large ripe tomato, thinly sliced, Or substitute with ½ cup (120 ml) pico de gallo, if preferred.
• •1 small white onion, finely chopped, Optional, for garnish.
• •2 tbsp fresh cilantro, chopped, Optional, for garnish.
• •1 whole lime, cut into wedges, For serving.

Steps

1. 1 Preheat the broiler (grill) with a rack about 15–20 cm (6–8 inches) from the heat source.
2. 2 Cut each roll in half horizontally, as you would for a sandwich. Place the halves cut-side up on a baking sheet.
3. 3 Toast the bread under the broiler for 1–2 minutes, until the cut surfaces are lightly golden and crisp. Remove from the oven.
4. 4 Spread about 3–4 tablespoons of the warm refried beans evenly over each cut half, leaving a small border at the edges.
5. 5 Place the shredded or sliced cheese on top of the beans, covering the surface completely.
6. 6 Return the baking sheet to the broiler and cook for 3–5 minutes, until the cheese is fully melted and bubbly, with golden brown spots on the edges. Watch closely to avoid burning.
7. 7 Remove from the oven and immediately top with tomato slices (or spoon pico de gallo over each).
8. 8 Garnish with chopped onion and cilantro if using. Serve hot with lime wedges on the side for squeezing.