FOOD & DRINK REVIEW · The Green Park Express in Bath Launches a Mexican Panini!

Inspired by the traditional Mexican breakfast of "molletes", The Green Park Express in Bath's Green Park Station launches a delicious toasted sandwich filled with refried beans, melted cheese and homemade pico de gallo salsa (onion, tomatoes, coriander, green chillies and lime juice with a dash of garlic). Deliciously creamy and filling, yet zingy. A fantastic choice for a veggie lunch as well. 

RECIPE · Molletes. Think about them as your run of the mill cheese on toast with a Mexican twist!

Pronounced moe·ye·tay

Molletes are a yummy breakfast or brunch option in México: they are cheap and cheerful, easy to make and you can get all the ingredients in your local supermarket. Molletes are traditionally made with a type of bread called bolillo (very similar to a crusty roll) sliced lengthwise and spread with refried beans and melted Chihuahua cheese. They're usually eaten with salsa pico de gallo which is very mild and refreshing although you can always dip them in salsa verde, chipotle or even habanero salsa as well (these are super hot). 

What you need:

• Preheated oven (180 C)
• 2 White Continental Rolls (sold in Sainsbury's, very similar to bolillos)
• Old El Paso Refried Beans
• Sainsbury's Basics Grated Mozzarella
• Butter or spread
• Homemade pico de gallo salsa (recipe here)

Makes 4 molletes, enough for two people.

Cut the rolls lengthwise and spread with butter.

Spread the refried beans on top of this.

Add the grated cheese on top of the beans.

Stick them in the preheated oven until the cheese begins to melt and bubble (about 7 minutes, but don't trust the timer, keep an eye on them!)

Put some freshly made pico de gallo on top and eat immediately.  

RECIPE · Classic Mexican Pico de Gallo Salsa (Ripe Tomato, Onions and Green Chilli)

Pronounced pee·ko day ga·yo

This refreshing salsa is so typically Mexican that it even bears the colours of the flag. What's really wonderful about it is that you don't need to hunt for exotic ingredients. Serrano chillies are originally used but can be easily substituted by plain green chillies.

One thing to bear in mind about pico de gallo is that it must have a chunky consistency. It mustn't be pureed or look like curry sauce. You should be able to see bits of red, green and white clearly.

Here's how to make it.


Ingredients

• 1/2 a small (50g)  white onion  (we used Sainsbury's Taste the Difference Sweet Onions)
• 4 vine ripened tomatoes
• 10 sprigs of coriander
• 1 medium green chilli
• 1/2 teaspoon garlic salt,
• 1 teaspoon freshly squeezed lime juice
• 3/4  teaspoon salt

Makes 1 cup.

You can core the tomatoes or if you don't want the seeds. Then, either dice all ingredients finely (onions and tomatoes should be made into small cubes 5 mm thick) or simply toss them into a food processor and chop until you get this chunky consistency (Remember, do not puree!)

Can be enjoyed as a dip with tortilla or as a topping for cheese quesadillas.