Sandwiches can be assembled up to 2 hours in advance, and kept covered at room temperature. Toast immediately before eating.
Ingredients
- 4 teleras, bolillos, Portuguese buns, petite baguettes or large baguettes cut into 5- to 6-inch pieces
- 2 cups refried beans
- 2 cups, or about 8 ounces, shredded Mexican Oaxaca, or mozzarella, Monterrey Jack or a light cheddar
- Pico de Gallo salsa, or another salsa of your choice
Before you go...
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Copyright © Pati Jinich
Pati Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D.C. She hosts the public television series Pati’s Mexican Table broadcasted nationwide and released her first cookbook, also titled Pati’s Mexican Table, in March 2013.
