Cuban recipe
Cuban Chorizo and Cheese Disc Sandwich
Small bocadito rolls filled with cooked chorizo and melting cheese, pressed in a disc sandwich press until toasted and the cheese is melted.
- Preparation10 min
- Cooking12 min
- Total time22 min
- Servings2 rolls
- DifficultyEasy
In Cuba, pan de bocadito—that small, round roll with a thin crust and soft crumb—is the king of the afternoon snack. It gets filled with whatever is on hand and goes into the disc sandwich press, the metal kind that flattens the bread, toasts it and leaves the cheese nicely melted.
This version uses cooked chorizo in small pieces and melting cheese. The result is a round, slightly flattened roll with a toasted crust and the filling in plain view when you open it. It's one of those quick bites that rescues an afternoon.
Ingredients
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Method
- Cut the chorizo into thin slices or small cubes.
- Cook the chorizo in a skillet over medium heat until well done and golden. Drain it on paper towel to remove the fat and let it cool slightly.
AI-generated image.CiberCuba - Slice each roll HORIZONTALLY in half, without separating the two halves completely.
AI-generated image.CiberCuba - Divide the cheese and cooked chorizo among the rolls, without overfilling. If using, add a few thin slices of well-drained roasted pepper, and close with the other half of the bread.
AI-generated image.CiberCuba - Heat the Cuban metal disc sandwich press over medium-low heat.
- Place the rolls one at a time in the press, close it and press gently. Cook 2-3 minutes per side, turning the press, until the bread is golden and the center is hot.
AI-generated image.CiberCuba - Remove the rolls, let them rest 1-2 minutes so the filling doesn't burn, and serve one whole and one cut open.
AI-generated image.CiberCuba
