Pork and Fig Molletes | Mexican Open-Faced Warm Sandwich
Succulent pulled pork pairs with sweet fig preserves and melted queso blanco cheese on soft Italian bread in this fabulously simple warm Mexican open face sandwich and homage to Chef Rick Bayless. Serve as a quick weeknight meal or on game day. Instructions for cooking on the grill are included in the recipe making this a perfect tailgating option.
Ingredients
- 1 loaf Italian bread 16 ounces, by weight
- 1/2 cup fig preserves
- 3 cups shredded fully cooked pork like this or this.
- 1/2 cup crumbled queso blanco or grated Monterey Jack or Cheddar cheese
For Serving:
- Chopped cilantro
- Your favourite salsa s
Instructions
- Preheat oven to 425°F. (Or grill to medium high.)
- Halve the loaf of Italian bread horizontally from end to end like you're going to make a giant submarine sandwich. Open the bread and lay, cut side up, on a baking sheet or a piece of foil. Divide the fig preserves between the two halves and spread evenly and thinly. Divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread.
- Put the baking sheet or foil into the oven or grill and bake for 6-8 minutes, or just until the pork is hot through and through. Scatter half of the crumbled or grated cheese evenly over one sandwich and the other half over the other sandwich. Continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. Remove the sandwiches from the oven and cut each loaf in half. Serve with a sprinkling of chopped cilantro and the salsa of your choice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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