Toasted Bean And Cheese Open Faced Sandwiches Molletes Recipes

BEAN, EGG AND CHEESE MOLLETES

Bean, Egg and Cheese Molletes image

Molletes are open-faced Mexican breakfast sandwiches, traditionally made with refried beans and cheese and broiled until bubbly. We bulked them up with slices of juicy tomato (think Kentucky hot brown) and eggs. As an alternative to the lard usually used for refried beans, crisp bacon bits top the sandwiches.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 open-faced sandwiches

Number Of Ingredients 11

Ingredients

Two 6- to 7-inch long soft white rolls, split lengthwise
8 ounces shredded pepper jack cheese
One 15- to 16-ounce can refried beans (about 1 1/2 cups)
4 slices thick-cut bacon, roughly chopped
1 to 2 ripe juicy tomatoes, sliced 1/4-inch thick (you need about 12 slices)
Kosher salt
1 tablespoon unsalted butter
4 large eggs, beaten well with a fork
3 scallions, thinly sliced
2 tablespoons fresh cilantro leaves
Salsa and hot sauce, for serving (optional)

Steps:

Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.

TRADITIONAL MEXICAN MOLLETES

Traditional Mexican Molletes image

A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.

Provided by Jenny Aleman

Categories Trusted Brands: Recipes and Tips Borden Cheese

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 bolillo rolls, sliced in half lengthwise
3 tablespoons butter, room temperature
1 (16 ounce) can refried beans, heated
1 (7 ounce) package Borden® Southwestern Cheddar & Monterey Jack Shredded Cheese
Mexican salsa or pico de gallo, for serving

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
Top molletes with Mexican salsa or pico de gallo.

Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g

MOLLETES

Molletes image

Provided by Roberto Santibañez

Categories Sandwich Bean Cheese Vegetarian Lunch Sugar Conscious Kidney Friendly

Yield Makes 4

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter, softened
2 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split
Generous 1/4 cup Refried Black Beans, homemade or canned
6 ounces Chihuahua cheese or provolone cheese, shredded
Generous 1/2 cup Pico de Gallo with Lemon Zest

Steps:

Preheat the oven or toaster oven to 500°F.
Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.

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