Molletes Recipe by Jesse Bluma



Molletes Recipe by Jesse Bluma





Your taste buds will thank you before you ever take a bite.  These open faced sandwiches called molletes [moy et ays] originated in Spain.  These toasted bread sandwiches are often topped with black beans, cheese, and salsa, winter green vegetables, or other flavorful combinations and textures.  My version is perfect for game day and entertaining.

"These look so delicious!  Perfect for summer cookouts."--
The Smart Balance Company.

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.


Ingredients

Butter (Smart Balance)
Baby bella mushrooms
Lizano Sauce (If unavailable substitute with a blend of onion, carrot, cauliflower, cucumber, spices, pepper, mustard, turmeric, water, and honey.  Process until smooth.) 

Ingredients for the Chipotle-Tomato Marmalade
2 Tablespoons organic honey
3 1/2 cups organic cherry tomatoes
1 teaspoon coarse sea salt
2 sprigs fresh, organic basil
1 can of chipotle in adobe sauce


Directions

Prior to preparing the molletes remove the butter from the refrigerator to soften.
Also, place the cheese in the freezer.

For the Mushrooms
Pre-heat oven to 450 degrees Fahrenheit (232 degrees Celsius).
Wash and dry the mushrooms.
Dice the mushrooms.
Place the diced mushrooms on a baking sheet in a single layer.
Season the mushrooms with salt.
Then season the mushrooms with pepper.
Drizzle the mushrooms with 1 teaspoon olive oil.
Roast the mushrooms for approximately 20 minutes, stirring occasionally, until browned. 
Remove from the oven using oven mitts.


For the Bread Rounds
Pre-heat oven to 450 degrees Fahrenheit (232 degrees Celsius).
Use a 2” round cutter to cut the wheat sourdough bread into rounds. Start on the edges of the bread next to the crust to yield the most amount of rounds.
Lightly spread the softened butter on the tops of each bread round.  
Place the bread rounds on a baking sheet in a single layer.
Lightly sprinkle the bread rounds with pepper.
Bake the bread rounds for approximately 8 minutes, until golden brown and crisp.
Remove from the oven using oven mitts.

For the Chipotle-Tomato Marmalade


For the Avocados
Wash and juice the lemon into a bowl.
Peel and dice the avocado.
Place the diced avocado into the bowl of lemon juice.


Dice the orange.


Remove the cheese from the freezer.
Grate the cheese.


To Assemble

Assembling sandwiches can be a messy process.  Prepare the sandwiches on a plate or cutting board before placing onto a serving platter.
Spoon a layer of roasted mushrooms on top of each bread round.
Place a piece of diced orange on top of the mushroom layer.
Add a small spoonful of chipotle-tomato marmalade.
Place a few dices of avocado on top of the marmalade.
Dash with a small amount of Lizano Sauce.
Sprinkle with cheese.  
Place the molletes on to a serving platter.
Enjoy!








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