These molletes are basically Mexican bean and cheese sandwiches. This meal is very economical and is an easy dinner topped with your choice of toppings. They remind me of French bread pizzas but with a Mexican twist.
Heat a griddle over medium heat. Split the bolillos in half, lengthwise. Place the bolillos, cut sides down, and cook until they are lightly golden brown and crispy, a minute or two.
Spread a thin layer of beans over the toasted side of each roll.
Place roll halves on a baking sheet and top with cheese.
Bake for about 10 minutes or just until cheese melts.
Garnish molletes with your choice of toppings.
Notes
We sliced black olives to form creepy spiders. I think my kiddos forgot a couple of legs, but that’s ok.
We used pomegranate seeds as decorative bling to make black widows and jewels for calaveras (skulls). We also used salami and avocados.
For a little spice we added Old El Paso chopped green chiles.