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MEXICAN MOLLETE

Mexican Mollete is a traditional open faced sandwich using refried beans, cheese and served with Pico de Gallo. Tasty and filling, its pretty popular as restuarant, cafe and street food.
5 from 16 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast, Light Meal, Lunch, Street Food
Cuisine Mexican
Servings 6 pieces

Ingredients
  

  • 3 Bolillos or any other big rolls
  • some butter

FOR THE REFRIED BEANS:

  • 1 cup cooked red or black beans
  • ½ cup onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp olive oil
  • ½ -1 tsp paprika powder
  • 1 medium tomato finely chopped
  • ½ - ¾ tsp salt
  • 2 tbsp cilantro chopped
  • 1 tsp dried oregano

FOR THE CORN TOPPING:

  • 1 cup tender white corn cut off the cob
  • 1 tbsp butter
  • ¼ cup onion finely chopped
  • 1 pablano roasted and chopped
  • 2 tbsp water
  • ½ tsp salt
  • 1 tbsp lime juice
  • 2 tbsp cilantro chopped

FOR THE TOPPING:

  • 1 cup cheddar cheese grated
  • ½ cup feta cheese crumbled
  • 1 cup Pico de Gallo

FOR PICO DE GALLO:

  • 1 large onion finely chopped
  • 2 large tomatoes diced
  • 1 tbsp lime juice
  • 1-2 jalapeno deseeded and chopped
  • 2 tbsp cilantro chopped
  • ¼ tsp salt

Instructions
 

PREPARATION OF REFRIED BEANS

  • Heat oil in a pan over medium heat.
  • Add chopped onion and stir fry till it becomes soft.
  • Add chopped garlic and stir fry for a few seconds. Add oregano and paprika powder.
  • Add chopped tomato. Mix well. Allow the tomato to cook till it becomes soft.
  • Add the tomato puree and salt. Allow it to cook for 1-2 minutes.
  • Add the cooked beans. Mix well. Mash them lightly.
  • Allow the mixture to become hot and its thick.
  • Add cilantro, mix and take the pan off the heat.

PREPARATION OF CORN TOPPING:

  • Heat butter in a pan over low heat.
  • Add chopped onion and stir fry till it becomes soft.
  • Add corn, water and salt. Mix well.
  • Cover the pan and allow the corn to cook till done.
  • Add chopped pablano pepper, cilantro, lime juice and mix well.
  • Take the pan off the heat.

PREPARATION OF PICO DE GALLO:

  • Mix all the Pico de Gallo ingredients in a bowl.

PREPARATION OF MOLLETE:

  • Preheat the oven to 180°C.
  • Slice Bolillos or any other rolls into halves horizontally.
  • Butter the halves.
  • Arrange them on a baking tray. Bake till the bread becomes crispy and golden brown on top.
  • Remove the tray from the oven.
  • Apply a thick layer of the refried beans or corn filling on each half of the toasted bread.
  • Sprinkle grated cheese over them.
  • Turn the oven to the Grill or Broiling setting.
  • Place the tray with the bread in the oven. Grill or broil till the cheese melts.
  • Remove the mollete from the oven.
  • Top them with Pico De Gallo and Feta Cheese.
  • Serve immediately.

Notes

  • I've included the recipe for both the refried beans and the corn topping.Use both or either.
  • This recipe does not work well with normal slices of bread. Use good quality rolls like a baguette or ciabatta.
  • Topping with feta cheese is optional.
  • Can toast the bread under a broiler. However since we prefer the bread crispy, I allowed it to toast in the baking mode.
Keyword best open faced sandwich, traditional Mexican open face sandwich