Mamá Maggie's Kitchen

Easy and Authentic Mexican Recipes for the Busy Home Cook

Molletes (or Open-Faced Mexican Sandwich)

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Molletes (or Open-Faced Mexican Sandwich) is a yummy breakfast idea or perfect as a quick afternoon snack. Mexican food doesn’t come any easier than this! By Mama Maggie’s Kitchen

Going to restaurants can be a bit of a challenge for me. I can be a picky eater especially when it comes to Mexican food. Once I was in Paris, and my friends wanted to take me to a new Mexican restaurant. I reluctantly accepted. My thoughts, How bad can Mexican food be in a foodie paradise like Paris? In short, it was terrible! The restaurant was owned and ran by Italians not Mexicans. They didn’t even speak Spanish and completely destroyed everything we ordered which I relayed to the waitress. She, in turn, sent the chef out. He explained that his menu was for his French customers and not Mexicans. Then he asked me what authentic Mexican dish I thought would appeal to the French. My response: Molletes, or Open-Faced Mexican Sandwiches.

Molletes (or Open-Faced Mexican Sandwich) is a yummy breakfast idea or perfect as a quick afternoon snack. Mexican food doesn’t come any easier than this! By Mama Maggie’s Kitchen

Molletes (pronounced: mo-YEH-tehs) are made with bolillo (or a Mexican bread), refried beans, and Manchego cheese. Then topped with a salsa, usually Pico de Gallo. Do you see why I told this French chef to make this? It’s really hard to mess this dish up. So simple, even an Italian chef pretending to know Mexican food could do it.

Molletes (or Open-Faced Mexican Sandwich) is a yummy breakfast idea or perfect as a quick afternoon snack. Mexican food doesn’t come any easier than this! By Mama Maggie’s Kitchen

Don’t cut the cheese. Cut the bread … In half. After you smear a thin layer of refried beans on the bolillo, add some cheese. It can be hard to find some of our Mexican cheeses in the US. I find that funny because I have NO problem finding American cheeses at my grocery store in Mexico. Molletes are traditionally made with Manchego cheese. If you can’t find it. You can substitute with Monterey Jack, medium white cheddar, or fontina. You want something that will melt easily under the broiler.

Pico de Gallo is a spicy and delicious Mexican salsa perfect for tacos or just about any of your Mexican food favorites. By Mama Maggie's Kitchen

Lastly, top the Molletes with Pico de Gallo or your favorite salsa. I like to add some of the juice from the salsa so it can be soaked up by the bread. Or add some eggs. These open-faced Mexican sandwiches are delicious for breakfast. Or add some chorizo for a mid-afternoon snack. Quick and yummy. You can see why this is a favorite in Mexico… (and maybe now Paris too). Enjoy!

Molletes (or Open-Faced Mexican Sandwich) is a yummy breakfast idea or perfect as a quick afternoon snack. Mexican food doesn’t come any easier than this! By Mama Maggie’s Kitchen

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Molletes (or Open-Faced Mexican Sandwich)
Author: 
Recipe type: Breakfast, brunch, snack
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Molletes is an easy breakfast or afternoon snack. This delicious open-faced Mexican sandwich is a classic Mexican favorite.
Ingredients
  • 1 bolillo (or bread)
  • 4 tablespoons refried beans, divided
  • 2 slices Manchego cheese
  • Pico de Gallo, or your favorite salsa
Instructions
  1. Slice the bolillo in half
  2. Smear 2 tablespoons of refried beans on one half of the bolillo.
  3. On the other half of the bolillo, smear the remaining 2 tablespoons of refried beans.
  4. Add Manchego cheese on top of the refried beans.
  5. Set oven to Broiler.
  6. Place the prepared boillos open-side up on a pan.
  7. Place the bolillos under the broiler for 4 minutes or until cheese is melted.
  8. Top with pico de gallo.
  9. Enjoy!

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About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

  3. Stacey Lynn says

    March 16, 2017 at 1:27 pm

    LOVE LOVE (a billion times love!), this recipe! I might not have even been enticed to click on the link in my email but the pictures paired with your description made it unbearable to skip over! I am going, right now, to my kitchen to try these, as I have everything except the Mexican cheese ready. How true that it’s so hard to find Mexican cheese in America!

    Thanks for sharing!

    Reply

  6. Cindy says

    March 16, 2017 at 4:48 pm

    These sound yummy, my mom used to make something like this but she added black olives. I can remember her grating 3 kinds of cheese over a bowl at the dining table.

    Reply

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