Cuban recipe
Cuban Disco Sandwich with Roast Pork
Round Cuban rolls filled with shredded roast pork and mojo, pressed in the disco sandwich press until toasted and piping hot.
- Preparation10 min
- Cooking8 min
- Total time20 min
- Servings2 sandwiches
- DifficultyEasy
The disco is one of those neighborhood snacks every Cuban recognizes: a small round bocadito roll, filled and pressed in the metal disco sandwich maker until the crust is crisp and the inside is piping hot.
This version uses shredded roast pork (lechón asado) with a touch of garlic and sour orange mojo. It is ideal for using up leftover roast pork from a family meal and turning it into a really tasty snack.
Ingredients
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Method
- Remove the excess juice and fat from the roast pork and shred it into strands. It should be already cooked and moist, but not runny.
AI-generated image.CiberCuba - Cut the two round rolls in half horizontally, without separating the halves completely.
- Divide the meat between the two rolls and add a few drops of mojo. If using melting cheese, put it in the center. Don't overfill them, so the filling doesn't spill out.
AI-generated image.CiberCuba - Cover the rolls and heat the disco press over medium-low heat.
AI-generated image.CiberCuba - Place the rolls in the press one at a time, close it and press gently. Brown them for 2 to 3 minutes on each side, depending on thickness, until the crust is toasted and the center is piping hot.
AI-generated image.CiberCuba - Remove from the press and let rest for 1 or 2 minutes so the filling doesn't burn. Serve right away, one whole and one open so the roast pork shows.
