Molletes with Pico de Tomatoes

Ingredients

• 2 bolillo rolls or 1 small baguette, halved lengthwise
• 1½ cups refried beans, warmed
• 1½ cups shredded Oaxaca or Monterey Jack cheese
• 2 Tomatoes, diced
• ¼ white onion, finely diced
• 1 jalapeño, minced
• ¼ cup chopped cilantro
• 1 lime, juiced
• 2 tbsp butter, softened
• Salt

Method

1. Heat the broiler. Scoop a little bread from each roll half so the beans have a home, butter the cut sides, and toast under the broiler until golden.
2. While the bread toasts, stir together the Tomatoes, onion, jalapeño, cilantro, lime juice, and a pinch of salt for a quick pico.
3. Spread each half thickly with warm refried beans, blanket with cheese, and broil 2–3 minutes until molten and blistered in spots — watch it; broilers are drama queens.
4. Top generously with the pico and eat immediately, one open face at a time.