Cuban recipe
Cuban Nutella Disco Sandwich with Bocadito Bread
A small round Cuban bocadito roll, split open and filled with Nutella, then browned and pressed in the Cuban disc sandwich press. A sweet, crispy afternoon snack.
- Preparation5 min
- Cooking6 min
- Total time11 min
- ServingsMakes 2 disco sandwiches
- DifficultyEasy
This Nutella disco sandwich, a Cuban sandwich pressed into a flat disc, is made with the classic Cuban bocadito roll: a small, round bun with a thin crust and a tender crumb. It does not use slices of sandwich loaf bread. The roll is split in half, filled with chocolate hazelnut spread, then heated and pressed in the round metal disc sandwich press until the outside turns golden and the chocolate melts. It is a sweet version of the Cuban disco sandwich snack.
Ingredients
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Method
- Preheat the Cuban metal disc sandwich press over low or medium-low heat, following the safe-use instructions for the utensil.
- Cut each small round Cuban bocadito roll horizontally in half, like a sandwich bun, without turning it into slices of sandwich bread. Spread 1½ to 2 tablespoons of Nutella over the crumb of the bottom half, leaving a small margin near the edge.
AI-generated image.CiberCuba - Close each roll with its top half, pressing gently. If you like, spread a very thin layer of butter on the outside.
- Place one filled roll in the round disc sandwich press, close it carefully and press lightly to flatten it into a disc shape, without forcing the press or making the chocolate spill out.
AI-generated image.CiberCuba - Heat and turn the press carefully, about 2 to 3 minutes per side, adjusting for the thickness of the bread and the intensity of the heat, until the roll is golden and crispy and the filling is warm and creamy.
AI-generated image.CiberCuba - Remove the disco sandwich and let it rest for a minute or two because the Nutella will be very hot, then serve warm. Repeat with the second roll.
AI-generated image.CiberCuba
