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MOLLETES have long been consumed in southern Spain as a delicious typical Andalusian breakfast. These soft white bread rolls are sliced in half, briefly roasted on a hot pan, drizzled with olive oil, and sprinkled with salt to taste. Another popular variation is to spread them with a mixture of fresh crushed tomatoes, onions and garlic. According to Spanish tradition, Molletes are also prepared in Mexico with bread rolls, but instead of olive oil, the bread halves are first spread with a little butter, and a good portion of refried beans and then covered with grated cheese and baked in the oven til bubbly. They are usually served with Pico de Gallo (also known as Salsa Mexicana), which is a typical sauce made of crushed red tomatoes, onions, chili peppers, fresh coriander leaves, salt and a splash of lemon juice. Avocado chunks can be added as well.


Ingredients for 4 Servings:

  • 8 bread rolls
  • 1 can Refried Beans(430g)
  • butter or margarine
  • 200g Gouda or a semi-soft mild cheese of your choice, shredded or sliced.

Ingredients for the Pico de Gallo o Salsa Mexicana:

  • 4 ripe tomatoes
  • 1 onion
  • 1 Chile Jalapeño fresh or canned
  • 1 small Bunch of coriander
  • Salt
  • Juice of two limes or to taste (can also be prepared with lemon juice)



Cut the buns open. Spread the bread roll halves very thinly with butter, pour a good portion of refried beans over them and sprinkle with cheese. Put the molletes on a baking tray (aluminium foil or baking paper underneath) and bake in a preheated oven at 180°C for about 10 minutes or until the cheese has melted.Serve warm with Pico de Gallo ( Salsa Mexicana ). Molletes can be spiced up with ham, chorizo, mushrooms or poblano chiles. Pico de Gallo o Salsa Mexicana is prepared by cutting tomatoes with the skin into small cubes, chopping onions, finely chopping jalapeño chillies and coriander and mixing all the ingredients in a bowl. Then season with lime juice and salt. Ready is the salsa!

Tip: You can also prepare this sauce the day before and keep it cool until you use it.


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