Cuban recipe
Cuban Disco Ham and Cheese Sandwich
Small round Cuban bocadito (sandwich) rolls filled with ham and melting cheese, pressed in a round metal disco mold until golden, with strands of melted cheese.
- Preparation5 min
- Cooking10 min
- Total time15 min
- ServingsMakes 2 sandwiches
- DifficultyEasy
The disco is one of those everyday inventions of Cuban cooking: a soft, small round Cuban bocadito roll filled with ham and cheese, pressed in the round metal disco sandwich press until the crust is toasted and crisp and the cheese melts inside.
It is a classic afternoon snack, perfect for mid-afternoon with a café con leche or a cold juice, and it comes together in minutes with what is almost always in the fridge.
Ingredients
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Method
- Open each roll horizontally into two halves with a serrated knife, without separating them completely if you prefer, so each one opens like a book.
AI-generated image.CiberCuba - Divide the ham and cheese between the two rolls, folding the slices so they fit without spilling over the edge of the bread.
AI-generated image.CiberCuba - If you want a more golden finish, lightly brush the outside of the rolls with a little butter. Cover each one with its top half.
- Heat the round metal disco mold over medium-low heat.
- Place the rolls in the mold one at a time, close it and press gently to flatten them slightly.
AI-generated image.CiberCuba - Let it brown 2 to 3 minutes per side, turning the mold, or until the bread is toasted and the center is very hot, depending on thickness.
AI-generated image.CiberCuba - Remove the roll from the mold and let it rest 1 to 2 minutes, because the filling comes out very hot. Repeat with the second one.
- Serve right away, one whole and one open if you want to show off the strands of melted cheese inside.
AI-generated image.CiberCuba
