Mexican Open-Faced Refried Bean Sandwiches

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A beloved Mexican breakfast and snack, these open-faced sandwiches layer creamy refried beans and melted cheese over crusty bread, finished with fresh tomato salsa for brightness and crunch. They come together in minutes and are perfect for feeding a hungry crowd.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 54 gCarbs
• 9 gFiber
• 5 gSugar
• 22 gProtein
• 780 mgSodium
• 610 mgPotassium
• 285 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the refried beans

• 2 tablespoons vegetable oil
• 1/3 cup finely chopped white onion
• 2 garlic cloves, minced
• 2 cups cooked pinto beans (or one 15 oz can, drained)
• 1/4 cup chicken or vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 tablespoon crumbled queso fresco or feta (optional)

For the sandwiches

• 2 bolillo rolls or 1 small baguette (about 12 inches), halved lengthwise
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese (about 6 oz)

For the pico de gallo topping

• 1 cup diced ripe tomato (about 1 medium)
• 1/4 cup finely chopped white onion
• 1 jalapeño, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

Directions

1. Make the pico de gallo: Combine the tomato, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Stir gently and set aside to let the flavors meld while you prepare the beans.
2. Heat the oil in a medium skillet over medium heat. Add the onion and cook until translucent, about 3 minutes, then stir in the garlic and cook for 30 seconds until fragrant.
3. Add the beans, broth, cumin, and salt to the skillet. Using a potato masher or the back of a wooden spoon, mash the beans into a coarse, spreadable paste. Cook, stirring often, for 4 to 5 minutes until thick and heated through. Stir in the queso fresco if using; remove from heat.
4. Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Slice the bolillos in half lengthwise, then halve each piece crosswise so you have 4 open-faced portions. Butter the cut sides lightly.
5. Spread the toasted-side-up bread on a baking sheet and broil for 1 to 2 minutes until just golden. Remove from the oven.
6. Spread a generous layer of warm refried beans over each bread half, then top evenly with the shredded cheese, mounding it to the edges.
7. Return the baking sheet to the broiler and broil for 2 to 3 minutes, watching closely, until the cheese is fully melted and bubbling with light golden spots.
8. Spoon a generous mound of pico de gallo over each hot sandwich, letting some juices drip onto the beans. Serve immediately while the bread is still crisp and the cheese is stretchy.

Cook’s Notes

• If bolillos are unavailable, use a small ciabatta or split hoagie rolls; the key is a crusty exterior with a soft crumb that toasts well.
• For a heartier version, add a layer of cooked chorizo, crumbled bacon, or sliced avocado beneath the cheese before broiling.
• The refried beans can be made up to 3 days ahead and reheated with a splash of broth to loosen them before spreading.
• For extra smoky depth, stir 1/2 teaspoon of chipotle in adobo into the beans during the last minute of cooking.
• Serve immediately so the bread keeps its crispness; if it sits too long, the beans and salsa will soften the crust.

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