This recipe is for Molletes (Mexican-Style Toasted Cheese Sandwiches) from the food section of The Boston Globe.

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Usually made with Parmesan in restaurants, the crips are even better if you add white cheddar and chopped pistachios.

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Flip the sandwiches and cook until crisp and golden on the other side and the cheese is melted, 3 to 4 minutes more. Keep the sandwiches warm on the baking sheet in the oven while you cook the rest.