Mexican Molletes Open Sandwich

  • Category Lunch
  • Cook Time 00:10:00
  • Prep Time 00:10:00
  • Cuisine Sandwich
Any molletes fans out there?! We have been obsessed with this recipe and all the goodness we used to make it. As you know, Angelic Bakehouse bread is best for sandwiches because it holds alllll the toppings without falling apart. This open-faced sandwich is less than 10 ingredients, but tastes so fresh with the pomegranate seeds, tomatoes, and cilantro.


  • Angelic Bakehouse Whole Grain Bread
  • 1/2 cup fava bean puree
  • 1/2 cups grated pepper jack cheese
  • 4 halved cherry tomatoes
  • 1/4 cup pomegranate seeds
  • 1 tbsp chopped cilantro
  • 1 tbsp softened butter


  1. Set oven to broil
  2. Place pan over medium heat. Lightly butter both sides of bread slices and place in the pan
  3. Let sit until golden brown. Turn off heat
  4. While in the pan, layer each piece of bread with plum tomatoes, fava bean puree, and cheese
  5. Place under the broiler until fully melted
  6. Remove from oven, add pomegranate seeds, and cilantro
  7. Enjoy!