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Vegetarian Molletes – Mexican Open Face Sandwich Yum
Mollete is like Mexican version of pizza, it is very filling and very delicious. It is easy to make too, if you have refried beans already cooked up (or if you have a can of store bought refried beans).
Vegetarian Molletes - Mexican Open Face Sandwich
Course sandwich
Cuisine mexican
Prep Time
20 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 2 Bread (traditionally bolillos are used to make these sandwiches) rolls
For the Filling:
  • 1 cup Refried beans (either homemade or store bought)
  • 1 Onion – small, chopped
  • 2 cloves Garlic , finely chopped
  • 2 Tomatoes – ripe, chopped
  • ½ tsp Cumin Ground
  • ¼ cup Cheese – grated (I used Pepper jack cheese, but traditionally queso ranchero, asadero or queso menonita are used)
  • to taste Salt Pepper &
For the Cabbage Salad:
  • ¼ cup Cabbage , thinly sliced
  • 1 tbsp Pickled jalapenos – a from jar, chopped
  • 2 tsp Extra virgin olive oil
  • tbsps Apple cider Vinegar
  • ¼ tsp Oregano Dried
  • to taste Salt Pepper &
Other Optional Toppings:
  • Avocado – sliced
  • Sour cream
  • Cilantro
  • Salsa
Course sandwich
Cuisine mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Bread (traditionally bolillos are used to make these sandwiches) rolls
For the Filling:
  • 1 cup Refried beans (either homemade or store bought)
  • 1 Onion – small, chopped
  • 2 cloves Garlic , finely chopped
  • 2 Tomatoes – ripe, chopped
  • ½ tsp Cumin Ground
  • ¼ cup Cheese – grated (I used Pepper jack cheese, but traditionally queso ranchero, asadero or queso menonita are used)
  • to taste Salt Pepper &
For the Cabbage Salad:
  • ¼ cup Cabbage , thinly sliced
  • 1 tbsp Pickled jalapenos – a from jar, chopped
  • 2 tsp Extra virgin olive oil
  • tbsps Apple cider Vinegar
  • ¼ tsp Oregano Dried
  • to taste Salt Pepper &
Other Optional Toppings:
  • Avocado – sliced
  • Sour cream
  • Cilantro
  • Salsa
Vegetarian Molletes - Mexican Open Face Sandwich
Instructions
  1. Preheat the oven to 400°F.
  2. Make the Cabbage salad: Combine all the ingredients for the salad in a mixing bowl. Mix well and set aside.
  3. Cut the rolls in half and remove some of the crumb to make space for the filling. Brush them with oil and place them on a baking sheet. Bake them for 8~10 minutes or until the rolls are crisp and lightly golden. Remove from the oven and keep the oven on.
  4. In the meantime, heat the refried beans in a small sauce pan along with some water to thin it out into a smooth paste.
  5. Heat 2tsp oil in a saute pan; add the onions and garlic and cook till onions turn soft. Add the tomatoes and cook thick they turn mushy.
  6. Add the beans to the onion mixture. Stir in the ground cumin, salt and pepper. Cook for 2 more minutes and set aside.
  7. To assemble: Fill the rolls with the warm bean mixture, then top with the grated cheese. Place the rolls back on the baking sheet and bake for 2~3 minutes or until the cheese is melted.
  8. Spoon in a little cabbage salad and the other optional toppings and serve immediately.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: May — Week 1‘.

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