Cuban recipe
Cuban Dulce de Leche Disco
Cuban round bread roll filled with creamy dulce de leche, pressed in a round disc sandwich press until toasted outside and hot inside.
- Preparation5 min
- Cooking6 min
- Total time11 min
- Servings2 pieces
- DifficultyEasy
The Cuban disco is that afternoon snack sandwich pressed in the round metal sandwich maker until the crust turns golden and crisp. This sweet version has a thick, hazelnut-colored dulce de leche filling that turns silky with the heat.
It is made with the small round bocadito bread roll, with a thin crust and soft crumb that holds up well on the press without breaking. It is a simple, quick snack, eaten hot, with the filling peeking out when you open the roll.
Ingredients
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Method
- Cut each roll horizontally into two halves with a serrated knife, without separating them completely if you prefer.
AI-generated image.CiberCuba - Spread 2 tablespoons of dulce de leche on the bottom half of each roll, leaving a clear margin around the edge so it doesn't escape when pressed.
- If you like, spread a little butter on the outside of the bread for more even browning. Cover with the other half.
- Heat the round metal Cuban disc sandwich maker over medium-low heat.
AI-generated image.CiberCuba - Place the rolls one at a time in the mold, close it, and press gently until they are slightly flattened.
AI-generated image.CiberCuba - Brown for 2-3 minutes per side, turning the mold, until the crust is toasted and the center is very hot. The time depends on the thickness.
AI-generated image.CiberCuba - Remove the disco and let it rest 1-2 minutes, as the filling comes out very hot. Serve one whole and one open to show the creamy dulce de leche.
