Slice the bolillo rolls lengthwise and lightly press the centers to create a flatter surface for the toppings.

Spread softened butter evenly over the cut sides of the bread until fully coated.

Place the bread cut-side up on the baking sheet and broil for 2–3 minutes until lightly golden and crisp around the edges.

Combine diced tomatoes, onion, cilantro, lime juice, jalapeño, and salt in a small bowl to make a fresh pico de gallo.

Remove the toasted bread from the oven and spread a generous layer of refried beans across each half.

Sprinkle Monterey Jack and Oaxaca cheese evenly over the beans, making sure every corner is covered.

Return the molletes to the oven and broil for 3–4 minutes until the cheese is fully melted, bubbly, and lightly golden in spots.

Remove from the oven carefully while the cheese is still hot and stretchy.

Spoon fresh pico de gallo over the top and finish with creamy avocado slices.

Serve immediately while the bread is crisp and the cheese is warm and gooey.