Mexican Open Faced Sandwich Recipes
AUTHENTIC MEXICAN MOLLETES
Steps:
- Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
- You may also scoop a little of the bread inside of each cut half to make a bread boat.
Nutrition Facts : Calories 382 kcal, Carbohydrate 43 g, Protein 19 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1010 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
TOASTED BEAN AND CHEESE OPEN-FACED SANDWICHES ("MOLLETES")
Provided by Marcela Valladolid
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler.
- Drain the beans in a colander set over a bowl. Save the bean liquid.
- Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
- Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
- Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
- Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
AUTHENTIC MOLLETES RECIPE
Molletes are a classic Mexican breakfast, although it can also work quite well for dinner, especially when you want to prepare something quickly. They're made with bolillos, refried beans, shredded cheese & salsa fresca. SO SO GOOD!
Provided by Ana Frias
Categories Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Heat a large skillet over medium-high heat.
- Spread butter over the cut side of the bolillo roll and place buttered side on hot skillet.
- Toast roll for a couple of minutes or until it's nice and brown.
- Remove from skillet and place rolls on a baking sheet.
- Spread a layer of refried beans, then a layer of shredded cheese.
- Bake bolillo rolls for about 15 minutes or until cheese is melted and it turns golden brown.
- Remove from over and top with salsa fresca. Serve warm.
Nutrition Facts : ServingSize 1 half prepared molete, Calories 355 kcal, Carbohydrate 31 g, Protein 18 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 656 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g
MEXICAN SANDWICH
Make and share this Mexican Sandwich recipe from Food.com.
Provided by Nurturing
Categories Savory Pies
Time 35m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Note: can use regular hormell chilli or turkey, but i like to have less fat.
- First cook your rice.
- Once the rice is cooked get a plate out.Put the tortilla on the plate.Put refried beans on the tortilla, put another tortilla, put spanish rice, add another tortilla,spread cheese, another tortilla put beef cube put another tortilla and put chili and cheese on top.
- Put the plate in the oven.
- heat the oven 450.
- Good luck -- .
Nutrition Facts : Calories 790.5, Fat 60.8, SaturatedFat 26.5, Cholesterol 115.7, Sodium 1000.2, Carbohydrate 33.4, Fiber 5.8, Sugar 2.7, Protein 26.6
MEXICAN OPEN FACED SANDWICH
Make and share this Mexican Open Faced Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread bread with mayo. Cover each bread with avocado, onion, chiles, tomato, and 2 slices each of bacon. Top with cheddar. Broil until cheese is melted.
BEAN, EGG AND CHEESE MOLLETES
Molletes are open-faced Mexican breakfast sandwiches, traditionally made with refried beans and cheese and broiled until bubbly. We bulked them up with slices of juicy tomato (think Kentucky hot brown) and eggs. As an alternative to the lard usually used for refried beans, crisp bacon bits top the sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 open-faced sandwiches
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
- Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
- Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
- Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
- Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.
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MOLLETES (MEXICAN BEAN AND CHEESE SANDWICHES) | …
From mexicanplease.com
5/5 (4)Total Time 20 minsServings 4Calories 440 per serving
- If you want to make the bean puree, start by roughly chopping 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes. Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through. Combine the bean mixture in a blender or food processor. Salt to taste.
- If making fresh Pico de Gallo, start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/2 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary.
- Cut the bread rolls in half and bake them in a 400F oven for a few minutes before adding any toppings; this will help crisp them up. You can optionally add a layer of butter to each roll.
- Top each roll with a layer of beans and shredded cheese. Bake for 3-5 minutes or until the cheese is thoroughly melted.
MEXICAN MOLLETES - EASY AUTHENTIC MEXICAN RECIPES
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SALMON GRAVLAX WITH AVOCADO | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
Servings 12Calories 240 per serving
- Place the fish flat, skin side up, on a long glass baking dish. Make 10 to 12 1-inch slashes in the skin, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin. Flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon flesh.
- Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy, unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing down again.
- When ready to serve the gravlax, puree the crema, avocado and lime juice, in a blender. Season to taste with salt and pepper. Pour into a bowl and set aside.
MEXICAN SANDWICH RECIPES - CHOWHOUND
From greatist.com
Author Miki Kawasaki
- Mexican Fried Egg Breakfast Torta. When’s the last time you started your morning with a sandwich that’s taller than it is wide and stuffed with oozy layers of fried egg, refried beans, and cheese?
- Mexican Torta with Rajas and Jack Cheese. Between its two pieces of bread, this sandwich packs in some serious greens. Roasted poblanos, tomatillo salsa, avocado, lettuce, and cilantro not only make it (at least somewhat) healthful, they also provide an intriguing mix of contrasting flavors and textures.
- Grilled Tofu Torta. Tofu may not be the most traditional torta filling, but it soaks up the flavors of Mexican-style hot sauce as well as any meat. Pickled jalapeños, crumbly cotija cheese, and mashed black beans join in here to keep things hale and hearty.
- Mexican Torta with Fried Zucchini. Even amidst all the other ingredients, it’s hard to miss the slices of fried, panko-coated zucchini in this sandwich, which add a satisfying layer of crunch.
- Mollete con Chorizo y Salsa Tricolor. The open-face breakfast sandwich of your dreams, this hefty avocado toast upgrade is also piled with scrambled eggs, refried beans, chorizo, sour cream, and two types of salsa (green and red).
- Torta Ahogada. The torta ahogada, a Guadalajaran specialty, is not for novices or the heat-adverse. Smothered in a fiery arbol chile sauce, each bite gushes with prickly, astringent heat.
- Cemita Poblana with Pork Milanesa. From the outside, it may look like a fairly standard pork cutlet sandwich, but tucking into this cemita reveals its intermingling layers of smoky chipotle, pickled veggies, and cheese.
- Pambazo. Pambazos are an everything-and-the-kitchen sink sort of sandwich, with chorizo, potatoes, and a laundry list of other fillings that shouldn’t belong between two pieces of bread, but totally do.
- Mushroom and Chorizo Quesadilla. Is a quesadilla a sandwich? We think so—or at least it’s not dissimilar enough to disqualify it from this round-up. Think of it as a Mexican grilled cheese, and fill it with whatever your heart desires.
- Mexican Chicken Salad. This pollo de ensalada may not be traditional, but it is a delicious way to make chicken salad exciting again. The simple but flavorful trifecta of jalapeño, lime juice, and cilantro gives leftover roast chicken real pizzazz.
RECIPE: OPEN-FACE MEXICAN SANDWICHES | WHOLE FOODS …
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Servings 4Calories 250 per servingTotal Time 15 mins
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Ratings 1Category BreakfastCuisine AmericanTotal Time 14 mins
- Coat both sides of bread with cooking spray and toast until lightly golden using your preferred method (broil, toaster or grill)
- Arugula mixture: Combine the arugula with 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
- Cook the eggs: In a nonstick saute pan over medium heat, add 1 teaspoon of olive oil. Crack eggs into pan and cook for 2 minutes. Cover and cook for an additional 2 minutes or until whites are set. Remove from heat.
PORK AND FIG MOLLETES | MEXICAN OPEN-FACED TOASTED SANDWICH
From foodiewithfamily.com
5/5 (1)Estimated Reading Time 6 mins
- Halve the loaf of Italian bread horizontally from end to end like you're going to make a giant submarine sandwich. Open the bread and lay, cut side up, on a baking sheet or a piece of foil. Divide the fig preserves between the two halves and spread evenly and thinly. Divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread.
- Put the baking sheet or foil into the oven or grill and bake for 6-8 minutes, or just until the pork is hot through and through. Scatter half of the crumbled or grated cheese evenly over one sandwich and the other half over the other sandwich. Continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. Remove the sandwiches from the oven and cut each loaf in half. Serve with a sprinkling of chopped cilantro and the salsa of your choice.
7 BEST MEXICAN SANDWICHES - AMIGOFOODS
From blog.amigofoods.com
- Pambazos. Pambazo is a sandwich made with special bread that is soaked in a heady pepper sauce and then stuffed with chorizo. Traditionally, pambazo should be made with Pambazo bread.
- Cemitas. Cemitas were created in the Puebla region of Mexico but are now served across Mexico. In different areas, there are slight variations to the ingredients and preparation methods.
- Torta Ahogado. ‘Torta Ahogado’ translates to ‘drowned sandwich.’ It is considered the signature sandwich of Guadalajara, Mexico. It’s a sandwich that was created by mistake; a regular pork sandwich was dropped into a bowl of salsa.
- Mollete. Molletes are open-face sandwiches that were created in Mexico City but are now popular street foods across Mexico. Molletes are traditionally made with bolillo, a Mexican baguette-style that is baked in a stone oven.
- Torta Cubana. Torta Cubanas are hearty treats packed with a variety of ingredients. Torta Cubanas can be found at street stalls and restaurants across Mexico, and there are hundreds of variations to the preparation.
- Torta al Pastor. This delicious Mexican sandwich primarily uses the same ingredients used for Taco al Pastor yet it is served on a Bolillo. Other ingredients include Mexican Oaxaca cheese, chopped fresh cilantro and sliced red onion Serve for lunch with your favorite Mexican beverage and hot sauce.
- Empalme. Empalmes are native to the Mexican state of Nuevo León but can be found all over Mexico. Instead of bread, empalmes are made by sandwiching salsa and refried beans with corn tortillas.
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