Cheese And Baked Bean Sandwich By Bill Recipes

BEAN, EGG AND CHEESE MOLLETES

Steps:

• Preheat the broiler. Toast the bread under the broiler cut-side up until brown around the edges, about 2 minutes. Put the pepper jack in a medium bowl and the refried beans in another medium bowl.
• Cook the bacon in a medium cast-iron or other heavy skillet over medium heat, stirring once or twice, until crisp, about 8 minutes. Remove the skillet from the heat. Use a slotted spoon to scoop the bacon into the pepper jack, then use a fork to toss them together. Stir 2 tablespoons of the bacon drippings into the refried beans and mix well to combine. Scrape any remaining drippings into a small bowl. Do not wipe out the pan.
• Put the rolls cut-side up on a baking sheet. Divide the beans equally among the rolls, spreading them to the edges. Shingle slices of tomato on top and sprinkle lightly with salt. Drizzle a little bit of the reserved bacon fat, if you have some, over the top.
• Add the butter to the skillet and melt over medium heat. Beat the eggs again until frothy. Add them to the skillet and cook, using a rubber spatula to pull in the edges as they set and tilting the pan so uncooked egg runs underneath. (You might have to scrape a little of the egg to the sides of the pan as it cooks.) Do this until most of the egg is set, but some uncooked, gooey egg is still sitting on top, 1 to 2 minutes. Remove from the heat. Use a metal spatula to cut the egg up and put pieces on top of the tomatoes. Top the egg with the pepper jack and bacon mixture.
• Broil the molletes until the pepper jack is bubbly and brown, turning the baking sheet as necessary to prevent burning, 1 to 2 minutes. Sprinkle with the scallions and cilantro. Serve with salsa and hot sauce, if using.

BRITISH GRILLED CHEESE WITH BAKED BEANS

Steps:

• Preheat the broiler. Place the tomatoes on a baking sheet, season with salt and pepper and broil until the edges brown slightly, 5 to 10 minutes. Transfer the tomatoes to a plate.
• Place the toasted bread on the baking sheet and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions. Broil until golden and bubbly, about 3 minutes.

TOASTED BEAN AND CHEESE OPEN-FACED SANDWICHES ("MOLLETES")

Steps:

• Preheat a broiler.
• Drain the beans in a colander set over a bowl. Save the bean liquid.
• Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
• Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
• Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
• Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

BAKED BEANS, CHEDDAR AND PICKLE SANDWICH

Steps:

• Toast the bread, as desired.
• Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
• NOTES:.
• MUST use a seriously sharp cheese!
• I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
• I eat this with cold or warm beans, but always solid cheese.

BOSTON BAKED BEAN SANDWICHES

Steps:

• Heat baked beans until hot. Season as needed.
• Lightly butter each slice of Boston brown bread on one side.
• Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
• Top with ham slice and put under a broiler until cheese melts.

BAKED BEAN AND CHEESE QUESADILLAS

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

CHEESE AND BAKED BEAN SANDWICH BY BILL

Steps:

• Put mustard on white soft bread. Then place the COLD beans on the bread. Then add the cheese and top with white bread. Push down on sandwich to flatten our and eat.