Last Updated on November 12, 2023
This Baked Mexican Style Sandwich is so easy to make, flavorful, and uses simple ingredients.
I have been on a grilled cheese sandwich kick, but wanted to change it to a more grown up taste.
Grilled cheese is and has always been my favorite and go-to sandwich.
There is something about the gooey cheese between slightly crisp grilled bread that brings me back to my younger years.
That was a staple for me growing up, that and tomato soup, YUM!
As a adult, I still love the grilled cheese sandwich but hate how much time it takes to make each sandwich for the family.
So I decided to try making the sandwich in the oven and that was a game changer!
I love the fact that you can make so many sandwiches at one time and have them all ready at the same time.
Not to mention that they turn out beautifully browned with the cheese oozing out the sides.
With these sandwiches you might like a dipping sauce, we loved adding this on the side.
Try out some of my different sauce recipes
- Homemade Lemon Dill Aioli
- Homemade Sriracha Aioli – This is the one we enjoy with these sandwiches.
- Vegan Cilantro Lime Aioli
- Sun Dried Tomato Basil Aioli
Ingredients for this sandwich
- Bread – For this sandwich I used an Italian loaf. Use your favorite bread.
- Tomatoes – In this recipe I used a grape sized tomato for this sandwich. These tomatoes are a drier tomato and do not make the sandwich too drippy or soggy.
- Beans – I used canned black beans for this sandwich. You can use pinto beans if you prefer. I like the flavor of the black beans with it’s earthy and slightly sweet flavor. If using a pinto bean, this is a earthy, nutty flavor.
- Onion – A sweet onion was used in my sandwich, adding more flavor to the sandwich. Optional.
- Minced Garlic – This is optional, I sauteed the garlic with the onion.
- Pepper – In this sandwich I used a sweet bell pepper. If you like a little heat, add your favorite hot pepper. Or why not add a mix of both, a sweet pepper and hot pepper.
How to make this Baked Mexican Style Sandwich
Preheat the oven to 375° F.
Prepare a baking sheet with parchment paper and set aside.
Clean and slice the onion and pepper.
Add oil to a small skillet, toss in the onion, minced garlic, and peppers, saute at a medium high heat until slightly browned, remove from the heat, and set aside.
Butter the sliced bread on both sides and lay on the parchment lined baking sheet.
Slice the cheese and place onto a slice of buttered bread.
Next add the sauteed vegetables on top of the sliced cheese.
Open the can of beans, I used a black bean, drain and rinse.
Add a few of the beans on top of the onion and peppers.
Slice the small tomatoes in half and lay on top of the vegetables.
Butter the top slice of bread on both sides and lay on top of the finished sandwich.
Place the filled baking sheet into the oven and bake for 10 minutes.
Remove the baking sheet after 10 minutes and flip the sandwiches.
Return the baking sheet to the oven for about another 10 minutes.
After the cheese has melted and the bread is browned, remove from the oven.
Serve these Baked Mexican Style Sandwiches with a side of your favorite aioli and enjoy!
Baked Mexican Style Sandwich
Ingredients
- Grape Sized Tomatoes
- Vegan Cheese I used a mozzarella, use your favorite vegan cheese.
- Black Beans Canned beans or pinto beans.
- Bread Use your favorite bread. I used an Italian loaf.
- Peppers A pepper of your choice, try a variety of sweet to hot peppers. I used a red sweet bell pepper.
- 1 Onion I used a sweet onion. Optional.
- Vegan Margarine
- 1 tsp Minced Garlic Optional.
Instructions
- Preheat the oven to 375° F.
- Prepare a baking sheet with parchment paper and set aside.
- Clean and slice the onion and pepper.
- Add oil to a small skillet, toss in the onion, minced garlic, and peppers, saute at a medium high heat until slightly browned, remove from the heat, and set aside.
- Butter the sliced bread on both sides and lay on the parchment lined baking sheet.
- Slice the cheese and place onto a slice of buttered bread.
- Next add the sauteed vegetables on top of the sliced cheese.
- Open the can of beans, I used a black bean, drain and rinse.
- Add a few of the beans on top of the onion and peppers.
- Slice the small tomatoes in half and lay on top of the vegetables.
- Butter the top slice of bread on both sides and lay on top of the finished sandwich.
- Place the filled baking sheet into the oven and bake for 10 minutes.
- Remove the baking sheet after 10 minutes and flip the sandwiches.
- Return the baking sheet to the oven for about another 10 minutes.
- After the cheese has melted and the bread is browned, remove from the oven.
- Serve these Baked Mexican Style Sandwiches with a side of your favorite aioli and enjoy!
