Mexican molletes are delicious open-faced sandwiches of toasted bread rolls topped with refried beans and melty cheese, a great breakfast, lunch, or snack. Don't forget the pico de gallo!
Molletes Recipe (Open-Faced Mexican Sandwiches)
We're cooking up simple Mexican Molletes in the Chili Pepper Madness kitchen, my friends, and this recipe is rather addictive.
Mexican Molletes are open-faced sandwiches topped with refried beans and melty cheese. They're basically the Mexican version of cheese and bean toast, but so much better.
They are typically enjoyed for breakfast or lunch, though they make a great snack, and they're super customizable.
You can change up the beans, the cheese, and add any an all of your favorite toppings.
I've topped mine with homemade pico de gallo, which is a popular way to serve them. I think you'll love these! I can't get enough!
Let's talk about how to make molletes, shall we?
Molletes Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE PICO DE GALLO (or use your favorite salsa)
- Fresh Tomatoes.
- Jalapeno Peppers.
- White Onion.
- Garlic.
- Cilantro.
- Lime Juice.
- Salt and Pepper.
- FOR THE MOLLETES
- Bolillo Rolls. Or use ciabatta rolls, baguettes, French bread, or similar – it works with any of your favorite rolls.
- Vegetable Oil or Butter.
- Refried Beans. Try my homemade refried beans recipe for the best flavor, or use your favorite brand.
- Cheese. Use oaxaca cheese, chihuahua, or white cheddar cheese, though you can use any melty cheese, like monterey jack, pepper jack, or your favorite.
How to Make Molletes - the Recipe Method
Make the pico de gallo first by chopping and mixing together all of the salsa ingredients. Store in the fridge until ready to use.
To make the molletes, slice and remove some of the bread from the center of the rolls (to make room for fillings).
Brush them with a bit of oil or butter, then lightly toast them on a baking sheet.
Top each of the toasted buns with refried beans and shredded cheese, then bake them again until the bread is crusty and the cheese is melted.
Top with pico de gallo or your favorite salsa and serve.
Boom! Done! Your Mexican molletes are ready to serve. Easy enough to make, aren't they? They may seem simple, but these toasts are delicious!
Recipe Tips & Notes
- You can make molletes easily in a toaster oven, under a broiler, or even in a pan with a little butter.
- Customize your molletes with other toppings like Mexican chorizo, sliced avocado, black beans or pinto beans, or a fried egg. The recipe is very versatile.
Storage & Leftovers
Leftover molletes are best served fresh and hot, so plan accordingly. You can store the individual components - pico de gallo, refried beans, shredded cheese - in sealed containers in the refrigerator for up to 5 days.
That's it, my friends. I hope you enjoy this molletes Mexicanos recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Mexican cuisine, I recommend the following cookbook. It has a lot of great recipes and techniques.
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
- Also, check out my cookbook! The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Mexican Recipes
Try Some of My Other Sandwich Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Molletes Recipe (Open-Faced Mexican Sandwiches)
Ingredients
FOR THE PICO DE GALLO (or use your favorite salsa)
- 1 pound vine ripened tomatoes chopped
- 2 jalapeno peppers chopped
- 1 small white onion chopped
- 3 cloves garlic minced
- 1 packed cup cilantro cleaned and stemmed (1/2 to 1 cup packed - to your preference)
- Juice from 1 lime
- Salt and pepper to taste
FOR THE MOLLETES
- 4 bolillo rolls halved lengthwise (or use ciabatta rolls, baguettes, or similar – it works with any of your favorite rolls)
- 4 tablespoons vegetable oil or use butter
- 2 cups refried beans
- 1 cup shredded oaxaca, chihuahua, or white cheddar cheese (you can use any melty cheese, like Monterrey Jack, Pepper jack, etc.)
Instructions
FOR THE PICO DE GALLO
- Mix all of the ingredients together in a medium bowl. Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry.
FOR THE MOLLETES
- Preheat oven to 400 degrees F (200 C).
- Set the buns, cut side up, on a parchment paper lines baking sheet.
- Remove some of the bread/crumb to make room for toppings and brush with oil. Discard the crumbs or save for another use.
- Bake the bread slices for 5-6 minutes, or until lightly toasted. Remove from heat and cool slightly.
- Top each with refried beans and shredded cheese.
- Bake for 5 minutes longer, or until the bread is crusty and the cheese is melty.
- Top with pico de gallo or your favorite salsa and serve.
Notes
Nutrition Information
Paul Lueders says
They look wonderful Mike. gonna try them for lunch with some fried-up Italian sausage to replace the beans. Thanks for the idea!
Mike Hultquist says
Yes!! Enjoy, Paul!
Paul says
Even better, in my opinion as I eat meat is to add shredded cooked chicken, sliced cooked ham or cooked bacon. Shredded pork would work too as would beef. Good to use up leftover meat. Even better if that meat has been cooked Mexican style, whichever Mexican style that is it is up to you.
Mike Hultquist says
Yep, perfect with meats. One of my favorites is Mexican chorizo. Thanks, Paul!
Ramya says
Cant wait to make this soon for me i never had molletes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. So good!