Cuban recipe
Cuban Disco Sandwich with Guava and Cream Cheese
A round bocadito roll pressed in the disco sandwich maker, filled with creamy cream cheese and warm guava paste. Sweet, crisp and very Cuban.
- Preparation5 min
- Cooking8 min
- Total time15 min
- Servings2 disco sandwiches
- DifficultyEasy
The disco is that round metal sandwich press that, in many Cuban homes, could toast a ham and cheese sandwich one moment and be brought out for the afternoon snack the next. Here we use it for a sweet version: the classic pairing of guava and cream cheese inside a small bocadito roll.
The crust turns thin and golden, and the soft crumb flattens a little as it presses. Inside, the cream cheese softens and the guava paste warms until silky, without burning.
Ingredients
Check off the ingredients you have.
Method
- Slice each roll in half horizontally, like a bocadito, keeping the two halves attached if you can.
AI-generated image.CiberCuba - Spread 30 g of cream cheese on the bottom half of each roll and cover with 30 g of thinly sliced guava paste.
AI-generated image.CiberCuba - Close the rolls. If you like, spread a little butter on the outside so they brown better.
- Heat the round metal disco over medium-low heat and place the rolls inside. Close and press gently.
AI-generated image.CiberCuba - Toast for a few minutes on each side, until the bread is golden and slightly flattened and the filling is warmed through without burning.
AI-generated image.CiberCuba - Remove the disco sandwiches and let them rest for 1-2 minutes so the filling doesn't burn. Serve warm; when cut, you can see the cream cheese and the melted guava.
AI-generated image.CiberCuba
