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Melted Cheese-and-Bean Sandwiches with Fresh Salsa

Source: Casual Cuisines of the World - Cantina
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
You're likely to find these bubbly, open-faced sandwiches served for breakfast in Mexico City. An excellent use for leftover beans, they also make a terrific lunch or a snack at any time of day. Crusty Mexican rolls, called bolillos, are ideal, but any French or Italian bread will do.
For Salsa:
2 large ripe tomatoes, seeded and diced
1/4 red (Spanish) onion, finely diced
1 fresh jalapeno or serrano chili pepper, stemmed, seeded and finely diced
2 tablespoons coarsely chopped fresh cilantro
Juice of 1/2 lime
1/2 teaspoon salt
Freshly ground black pepper
For Sandwich:
6 bolillos or French or Italian rolls  
1 1/2 cups refried black beans
1 cup grated manchego, asadero, Monterey Jack or white Cheddar cheese, or a mixture
Other necessary recipes:
Refried Beans
Melted Cheese-and-Bean Sandwiches with Fresh Salsa Recipe at
Preheat a broiler or grill.

FOR SALSA: In a small bowl, stir together the tomatoes, onion, chili, cilantro, lime juice, salt and black pepper to taste. Set aside.

FOR SANDWICH: Split each roll in half lengthwise and spread each cut side with a layer of beans 1/4 inch thick. Sprinkle the cheese(s) evenly over the beans.

Arrange the split rolls on a baking sheet and place in the broiler (grill) 4-6 inches below the heat source. Broil (grill) until the bread is crunchy, the cheeses are melted and the beans are bubbly, 6-8 minutes.

Serve hot with the salsa on the side.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 210
Fat. Total: 7g
Fiber: 5g
Carbohydrates, Total: 27g
Sodium: 643mg
% Cal. from Fat: 30%
Cholesterol: 23mg
Protein: 10g
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