Mollete Mexican Breakfast Sandwich

Mollete Mexican Breakfast Sandwich

Yield: 20 servings.

1 26-oz. bag Santiago® Seasoned Black Beans

3 cups salsa verde (recipe follows)

20 sandwich rolls

¾ cup unsalted butter, softened

40 oz. Queso Oaxaca or mozzarella cheese, shredded

Salsa Verde:

¾ tsp. salt

24 oz. tomatillos, husked

¾ cup cilantro, coarsely chopped

⅓ cup onion, diced

¾ tsp. garlic

1½ serrano chiles, seeded and chopped

Prepare Santiago® Seasoned Black Beans according to package directions. Hold warm.

For salsa verde: Place tomatillos in boiling water for 5 minutes. Drain and cool. Combine cooled tomatillos in a blender or food processor with cilantro, onion, garlic, Serrano chiles and salt. Blend to sauce consistency. Cover and refrigerate until needed.

For sandwiches: Cut each 6" roll in half lengthwise and scoop out some of the soft center from each half to create a cavity. Butter the rolls on the cut side. Brown on a 350°F flat grill, buttered-side down for 4 minutes or until golden and crisp.

To assemble molletes: Spoon 1 Tbsp. salsa verde into the cavity of each roll half. Top the salsa with ¼ cup of Santiago® Seasoned Black Beans. Top the black beans with 1 oz. cheese. Place the assembled roll halves on a pan and broil just until the cheese melts. Serve two halves per person.