|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
2 cups refried beans (homemade or from a can)
1-2 cups shredded cheese
3-4 bread rolls ( portuguese or similar type bun)
For the Pico de Gallo (optional):
2 plum tomatoes
15-20 sprigs cilantro
1/2 teaspoon salt
chorizo, avocado, feta, pickled jalapenos
Pre-heat oven to 400F
Once you cut the rolls in half it’s worth baking them for a few minutes before adding the toppings; this will help crisp them up.
You can optionally give the rolls a quick coating of butter, otherwise just throw them in a 400F oven for a few minutes.
Top each roll with a layer of beans and shredded cheese. Bake for 3-5 minutes or until the cheese is thoroughly melted.
Top with freshly made Pico de Gallo and serve immediately.
Smooshing the bread rolls with your hand can make them easier to work with. And if they seem too “bready” you can pull out some of the interior of the roll and discard.