Description
Mollettes - Mexican Bean Sandwich recipe is like eating a pizza made of bread, filled with beans and finished with melty cheese and fresh salsa - it makes no sense how, but this sandwich is both comforting and satisfying whilst also being light and filling.
Ingredients
Salsa
500 grams / 1 pound plum tomatoes, roughly chopped
1/3 cup cilantro, roughly chopped
6 serrano chilies, stem and seeds removed, finely chopped
1 medium onion, finely chopped
1/2 teaspoon sea or kosher salt
Beans
108 grams / 1/2 cup coconut oil or lard
4 cloves garlic, minced
1 small onion, finely chopped
500 milliliters / 2 cups chicken stock
3 cups canned pinto beans, drained and rinsed
For the rolls
4 bolillos or kaiser rolls
250 grams / 8.8 ounces queso Oaxaca, grated or a substitute like mozzarella
Instructions
- Place the tomatoes, cilantro, chilies, onion and salt in a bowl and toss to combine. Set aside.
- Place the coconut oil or lard in heavy frying pan on medium heat. Add in the garlic and onion and stir through, cooking until translucent and soft, approximately 8 minutes.
- Meanwhile, heat the grill or broiler on high.
- Add the stock and beans and continue cooking, mashing until the beans are smooth and the mixture is a thick soup.
- Season and set aside to keep warm.
- Remove the insides of your rolls and place on a lined baking tray under the broil until lightly toasted.
- Remove and place 1/4 of the beans mixture in the center of the rolls and top with the grated cheese and return to the boiler until the cheese has melted.
- Remove and top each portion with the fresh salsa.
- Serve immediately.
Notes
Adapted from Saveur
Nutrition
- Calories: 715 calories per serve
Keywords: sandwich, mexican recipe