Monday, January 9, 2012


Ideally you start with a real mexican bolillo, which is a roll with a thick crust and white soft interior, shaped like a yam.  If you can’t find that, a small baguestte or other thick-crusted roll will have to do.
Cut the rolls in half, leaving a top half and bottom half.  Turn the top piece crust-down so you now have two bottom halfs.  Smear a layer of refried beans on each half-roll, about a quarter inch thick.  Lay slices of white cheese, either Oaxaca, Manchego, Monterrey jack, or Mozzarella over the top, covering the entire surface.  Put a thin slice of tomato on top of the cheese in the center of the roll.  Sprinkle a little Mexican oregano over the whole thing.  Bake at 350 until the cheese on top starts to brown a bit.  Eat.

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