For a person who loves to both cook and eat, I struggle with lunch. I work from home, which is lovely, but it means that I can avoid making a plan for lunch, which means that I often skip it. Plus, I am usually trying to cram a full work day into the time when my kids are at school, which means I will try to skip lunch to eek out more work time (a bad habit).
Molletes help with this, though, because they’re so easy and good that I’m motivated to take the 5 minutes it takes to make them. They also use up leftovers.
- bolillo roll or similar medium-sized roll
- small pat of butter
- mashed beans (refried beans, pinto beans, butter beans… whatever you have), heated through if you have time
- cooked ham, cut into small pieces; chorizo; or chicken or mushrooms or scrambled eggs
- shredded Chihuahua, provolone, or mozzarella cheese
- pickled red onions or pico de gallo or salsa.
- Slice roll in half. Butter each side and briefly grill in an oven-safe pan.
- Spread a thin layer of beans on the cut side of each roll.
- Layer a thin layer of meat or mushrooms on top.
- Finally, add a layer of cheese.
- Broil molletes for 3 minutes or until deliciously gooey.
- Serve with pickled red onions, pico de gallo, or salsa or all of these.