Molletes is a great way to use up leftover bread rolls or a baguette. The bread is revived by griddling, enriched by slathering with refry, gilded with melting cheese on top and made to sparkle with freshly made pico de gallo salsa. Eat this for breakfast, light lunch, snacks or simple supper. You can’t go wrong! Because it is so simple it is good to pay attention to ingredients, a crunchy or chewy bread roll is best, something you can sink your teeth into and chew. We have used Gringa Dairy Chihuahua cheese which melts gloriously, a good substitute would be gouda. Making this in February, when tomatoes are not their best, we went for a large cherry type with plenty of sweet acid balance. The best onions we have found for raw in salsas are the sweet white onions that have a mild refreshing flavour and a crisp texture.