Mollete Mexican Breakfast Sandwich February 2010

From: Executive chef Jeff Clark, La Salsa Fresh Mexican Grill, CKE Restaurants, Carpinteria, CA. Yield: 20 servings.

1 bag Santiago® Seasoned Black Beans

3 cups salsa verde (recipe follows)

20 sandwich rolls

¾ cup unsalted butter

40 oz. queso Oaxaca or mozzarella cheese, shredded

¾ tsp. salt

24 oz. tomatillos, husked

¾ cup cilantro, coarsely chopped

⅓ cup onion, diced

¾ tsp. garlic

1½ serrano chiles, seeded and chopped

Prepare Santiago® Seasoned Black Beans according to package directions. Hold warm.

To prepare salsa verde: Place tomatillos in boiling water for 5 minutes. Drain and cool. Combine cooled tomatillos in blender or food prcessor with cilantro, onion, garlic, Serrano chiles and salt. Blend to sauce consistency. Cover and refrigerate until needed.

Cut each 6" roll in half lengthwise and scoop out some of the soft center from each half to create a cavity. Butter the rolls on the cut side. Brown on a 350°F flat grill, buttered-side down, for 4 minutes or until golden and crisp.

To assemble the Molletes: Spoon 1 Tbsp. salsa verde into cavity of each roll half. Top the salsa with ¼ cup Santiago® Seasoned Black Beans. Top the black beans with 1 oz. of cheese. Place the assembled roll halves on a pan and broil just until the cheese melts. Serve two halves per person.