Mexican cuisine · Breakfast & Eggs

Molletes

Toasted roll halves topped with mashed beans and melted cheese, finished with freshly made pico de gallo.

Ingredients · for 4 servings

• 4 bolillo rolls (or pieces of baguette)
• 400g mashed beans
• 250g grated cheese (Gouda or mozzarella)
• 3 ripe tomatoes
• 1 white onion
• 1 jalapeño
• 1/2 bunch cilantro
• 1 lime
• 40g butter
• Salt, pepper

Instructions

1. Preheat the oven to 220°C top heat and halve the rolls lengthwise.
2. Press some of the crumb out of each half with your fingers to create a shallow hollow, then spread the cut sides thinly with soft butter.
3. Pre-bake the halves on a baking sheet for 4–5 min., until the edges are light brown and crisp.
4. Stir the mashed beans smooth with 2 tbsp water, spread thickly into the hollows, and top generously with the grated cheese.
5. Bake for another 6–8 min., until the cheese has melted completely and is bubbling.
6. Finely dice the tomatoes, onion, jalapeño and cilantro, mix with lime juice, salt and pepper into pico de gallo, pile onto the hot molletes and serve immediately.