Cuban recipe
Cuban Chocolate and Banana Disco Sandwiches
Bocadito rolls filled with melted chocolate and sliced banana, pressed and browned in a disc sandwich press.
- Preparation10 min
- Cooking6 min
- Total time16 min
- ServingsMakes 2 rolls
- DifficultyEasy
If in Cuba a filled bread roll is a sacred snack, these chocolate and banana pressed rolls are its most indulgent version. They are made with the round bocadito roll, with a thin crust and soft crumb, which is filled, pressed and browned in the classic metal disc sandwich press.
When you open one, the melted chocolate mingles with the slices of warm banana. It is a quick snack with few ingredients, perfect for the afternoon with a cup of Cuban coffee or a glass of milk.
Ingredients
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Method
- Cut the banana into thin slices and, if using bar chocolate, chop it into small pieces so it melts quickly.
AI-generated image.CiberCuba - Slice each roll in half horizontally, keeping the two halves attached at one edge.
- Divide the chocolate and 3 or 4 banana slices among the rolls, without overfilling, and close.
AI-generated image.CiberCuba - For a richer golden color, spread just a little butter on the outside of the rolls.
- Heat the metal disc mold over medium-low heat.
- Place the rolls in the disc sandwich press one at a time, close it and press gently.
AI-generated image.CiberCuba - Turn the mold and brown 2-3 minutes on each side, depending on thickness, until the bread is toasted and the center is hot.
AI-generated image.CiberCuba - Remove, let rest 1-2 minutes so the filling doesn't burn, and serve right away.
