It's a wonder one doesn't find molletes wherever tortas are sold — both sandwiches are made with the same bread. The mollete is open-faced, spread with refried beans (in this case, black beans) and a melted layer of mild, cow's milk chihuahua cheese (here, blended with tangier cotija). The defining note in this mollete ($6) is Nueske's applewood-smoked bacon.
Tortas Frontera
O'Hare Airport, Terminal 1, concourse B (post-security), Chicago
www.RickBayless.com/restaurants/tortas.html
