Hugo’s Gluten Free Mollete Bites

Directions

1. Heat avocado oil in a pan to around  375F

2. Cut the crust off the slices of GF bread and set aside for breading crust) 

3. Spread refried beans onto one side of the bread slices making sure  every inch is covered

4. Sprinkle cheese covering the surface of  the slice in a thin, even layer

5. Drizzle a light amount of salsa cremosa over the cheese

6. Combine two slices of bread to make a sandwich with the fillings inside. In the instance beans have spread outside of the sandwich, clean up the edges with a spoon or offset spatula.

7.  Pulse the bread crust pieces and the bag of  Siete Chile Lime Puffs in a food processor until an even mix has been made into bread crumbs. 
   

8. Pour the Vegan egg replacement into a shallow bowl

9. Dip the sandwiches into the “egg”, covering all sides. Transfer to the breadcrumb mixture, to fully cover.

10. Place the breaded sandwiches in the hot oil, cooking on both sides for  approximately 2-3 minutes.

11. Prep your serving platter with a spoonful of salsa roja in the center of the plate.

12. Once the breadcrumbs have fried and the sandwich has warmed through, slice in half and place over the salsa roja. Drizzle salsa cremosa the tops of the sandwiches. As an optional garnish, top the mollete bites with sliced radish, sliced jalapeno, and microgreens.

13. Provecho!