This is one of my favorite breakfasts ever and a mexican classic, widely sold through cafeterias all over the country and so important that the Sanborns cafeterias, the ones who popularized it, have a whole festival dedicated to it!.
It's easy to do, versatile and always tasty. And if you add a Pico de Gallo salad, it's a great, spicy mix

Ingredients:
For the molletes
-2 pieces of any bread cut in top and bottom
-350 grams of refried beans (Any kind of beans are good, as long as you refry them. Adds a lot to the taste!)
-2 garlic teeth
-200 grams of bacon
-150 grams of ham
-Gouda cheese. It'll go on top of the mollete, so it's up to you to decide how much to add. (If not available, cheeses like manchego and gruyere can be used)
-50 grams of butter
For the Pico de Gallo
-4 red tomatos
-a small handfull of fresh coriander
-1 onion. Any strain works, but I recomend white onions
-Olive oil
-serrano pepper (if not available, any kind of mild pepper will work)

Procedure:
For the molletes
1- In each side of the bread, add a bit of butter and toast it in an oven at 120 degrees for 5 minutes or untill the bread is crunchy.
2- Once out the oven, add on each side a spoonful of beans and spread it
3-Cut the bacon in small squares and fry it untill it's crunchy. Once done, add it to the bread and top with a slice or two of ham.
4-top everything with a layer of cheese and put it in the oven again for another 5 minutes, or untill the cheese has melted.

For the Pico de Gallo
1- Cut the onion and the tomato in small cubes, mince the coriander loosely, slice the peppers in roundels and mince the garlic as much as possible
2- Mix the garlic with the oil thoroughly
3- Mix the onion, the tomato and the coriander together in a bowl. Once mixed, add the oil and the garlic
4- You can either serve on top of the molletes, or have it aside to eat alone.

You can experiment with topings all you want! Bacon and ham is just a suggestion, but you can use fried eggs, chorizo, sausage, bell peppers, steamed vegetables... Your imagination is the limit.

And last, but not least, enjoy!