Baked Bean Sandwiches Recipes

TOASTED BEAN AND CHEESE OPEN-FACED SANDWICHES ("MOLLETES")

Toasted Bean and Cheese Open-Faced Sandwiches (

Provided by Marcela Valladolid

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
2 tablespoons olive or canola oil
1 garlic clove, minced
1/2 cup chopped onion
4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
1 1/2 cups shredded white cheese *see Cook's Note
Serving suggestion: Pico de Gallo salsa.
3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

Preheat a broiler.
Drain the beans in a colander set over a bowl. Save the bean liquid.
Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

BOSTON BAKED BEAN SANDWICHES

Boston Baked Bean Sandwiches image

Little known outside of Massachusetts, this recipe is a by-product of that state's long tradition of Saturday night baked bean suppers. During the days afterward, leftover beans are spread on buttered brown bread, and covered with cold cuts, and sliced cheese to make a delicious snack. Recipe is an adaptation of a sandwich served by friends over a weekend visit.

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 cups baked beans
salt, to taste
fresh ground black pepper, to taste
2 tablespoons butter, softened
8 slices brown bread, such as pumpernickel
8 slices ham
16 slices jarlsberg cheese

Steps:

Heat baked beans until hot. Season as needed.
Lightly butter each slice of Boston brown bread on one side.
Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
Top with ham slice and put under a broiler until cheese melts.

BAKED BEAN SANDWICH

Baked Bean Sandwich image

Make and share this Baked Bean Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 tablespoon butter
2 thick slices boston brown bread (can substitute pumpernickel or whole wheat)
1/4-1/3 cup boston-style baked beans, heated (just eyeball it)

Steps:

Butter one side of both slices of bread; set bread slices, buttered-side up, on plate.
Pour warm baked beans onto bread; serve.
This is messy, so be prepared.

Nutrition Facts : Calories 161.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 319.2, Carbohydrate 13.4, Fiber 2.6, Sugar 5.1, Protein 3.1

BACON BEAN SANDWICHES

Bacon Bean Sandwiches image

"My mother-in-law first shared this scrumptious open-face sandwich with us, and it's now a favorite around our house," notes Dorothy Klass of Tabor City, North Carolina. "The flavors of the bacon, beans, onion and cheese complement each other wonderfully!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

5 slices bread, lightly toasted
1 can (16 ounces) pork and beans
10 bacon strips, cooked and drained
4 slices onion, separated into rings
5 slices process American cheese

Steps:

Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons beans. Top each with two bacon strips, a few onion rings and a cheese slice. Bake at 350° for 15-20 minutes or until cheese is melted and lightly browned.

Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 883mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein.

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