Cinqo de Mayo Mollettes with Pico de Gallo

mexican mollettesMexican-Toasted Bean and Cheese Sandwiches

If time is short, substitute canned beans for cooked; if you should have made this yesterday, substitute refried beans for the first 4 ingredients

Ingredients:

Mollettes:

  • 3 cups cooked pinto beans (reserve liquid)
  • 2 tablespoons DEVO Chipotle EVOO
  • 1 garlic clove, minced
  • 1/2 c chopped red onion
  • 1 crusty French bread, cut into 1” slices
  • 1 ½ c shredded white cheese (Monterrey, Queso Blanco)
  • Freshly ground sea salt and black pepper to taste

Pico de Gallo:

  • 1 red onion, diced
  • 4 Roma tomatoes, diced
  • 1 c fresh cilantro leaves, chopped
  • 1 jalapenos, seeded and finely chopped
  • ½ lime
  • Freshly ground sea salt and pepper to taste

Directions:

Mollettes:

  • Preheat a broiler.
  • Drain the beans in a colander set over a bowl, reserve bean liquid.
  • Heat the oil in sauté pan over medium heat.
  • Add garlic and onion and sauté until the onion becomes translucent.
  • Add drained beans and cook until heated, allowing the beans to absorb the garlic and onion flavors.
  • Transfer to mixing bowl, or food processor, and mash until a spreadable mixture is formed; if needed, add reserved bean liquid to help create a smooth consistency.
  • Place bread slices on baking sheet and broil until lightly golden and remove from oven.
  • Spread bean mixture on each slice.
  • Top with shredded cheese.
  • Return to oven and broil until cheese is melted.
  • Transfer bread to serving tray.
  • Top with pico de gallo.

Pico de Gallo:

  • Place onion, tomatoes, cilantro and jalapeno in bowl.
  • Squeeze juice from half a lime the bowl.
  • Sprinkle with salt, and stir together until combined.
  • Season with sea salt and pepper as desired.

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