My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.
See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).
And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.
The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.
And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.
- 1 15-ounce can refried beans
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- ½ teaspoon ground cumin
- Pinch of Kosher salt
- 5 club rolls
- 5 thin slices pepper jack cheese
- Combine beans, salsa, jalapeño, cumin, and salt in a small bowl.
- Slice rolls in half and toast.
- Divide the bean mixture evenly among the toasted rolls.
- Top each with half a slice of cheese and melt under the broiler.