Cuban recipe
Cuban Disco Sandwich with Chicken and Cheese
Round Cuban bread roll filled with shredded chicken and melting cheese, pressed and browned in a round disc sandwich press. A quick, very Cuban afternoon snack.
- Preparation10 min
- Cooking12 min
- Total time22 min
- Servings2 sandwiches
- DifficultyEasy
The disco cubano is that little round sandwich that gets flattened and browned between the two plates of the classic metal sandwich press. Here we make it with shredded chicken and cheese that melts inside, ideal for a mid-afternoon snack.
The secret is in the bread: a small round Cuban bocadito roll with a thin crust and soft crumb, which toasts on the outside without hardening and leaves the filling hot and creamy.
Ingredients
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Method
- Heat the oil in a skillet over medium heat and add the already cooked shredded chicken with the garlic and pepper.
AI-generated image.CiberCuba - Sauté the chicken for a few minutes, stirring, until the moisture evaporates and it is dry and flavorful. Remove from the heat and let it cool slightly.
- Cut the two small round rolls in half horizontally, as for a bocadito, without separating the tops completely.
- Divide the chicken between the two rolls and cover with the melting cheese, without letting the filling overflow. Close with the top half.
AI-generated image.CiberCuba - Heat the round metal Cuban disc sandwich press over medium-low heat. Place the rolls one at a time, close and press gently.
- Toast for about 2-3 minutes per side, turning the press, until the bread is golden and the center is very hot.
AI-generated image.CiberCuba - Remove the discs and let them rest for 1-2 minutes before serving, so the filling does not burn. Serve one whole and one open to show the chicken and melted cheese.
