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Molettes
CHOW photographer Chris Rochelle took stuff he had in his kitchen and made a different open-faced sandwich every day for a week. Then he made one more.
A famous Mexican antojito re-engineered for wheat toast, with refried beans, avocado, jalapeño, and queso fresco.
A famous Mexican antojito re-engineered for wheat toast, with refried beans, avocado, jalapeño, and queso fresco.
