Mexican Molletes (Open-Faced Bean and Cheese Sandwiches)
Toasty Mexican bread, smeared with a bean puree and topped with melty cheese...these comforting molletes are perfect for breakfast, a light dinner, or a snack!
Ingredients
- 4 Teleras (Mexican bread) See notes
- 2 cups black beans, pureed or mashed Can substitute for equal amounts of pinto or Peruvian beans
- 8 slices gouda cheese Can substitute for manchego, Monterrey Jack, Oaxacan, or asadero cheese
- Pico de Gallo to taste
Instructions
- Preheat oven to 350F
- Split the bread in half lengthwise to create 8 slices for the open-faced sandwich. If needed, remove some of the bread in the center of the slices to create more room for the toppings. Place the bread halves on a baking sheet.4 Teleras (Mexican bread)
- Evenly divide the beans among the bread and spread evenly2 cups black beans, pureed or mashed
- Top each piece of bread with a slice of cheese8 slices gouda cheese
- Bake for about 7 minutes or until the beans are heated through, the bread is toasty, and the cheese is melted and bubbly.
- If desired, broil on high for another 1-2 minutes to allow cheese to become golden
- Remove from oven and serve immediately. Top with pico de gallo as desired.Pico de Gallo to taste
Notes
- Teleras are a type of Mexican bread. If you cannot find this kind of bread, bolillos (another type of Mexican bread), sub rolls, or even sections of French bread or baguette could be substituted.