Tostada Cubana (Cuban Buttered Toast)

Cuban bread split lengthwise, buttered inside and out, and pressed until golden: the toast that goes with café con leche, made to be dunked.

Untested: not yet made in this kitchen. It is here for the Cuban Coffee and the Cafecito page.

Ingredients

• 1 piece Cuban bread, 7 to 8 inches long (see Cuban Bread)
• 2 to 3 tablespoons salted butter, softened

Directions

1. Slice the bread in half lengthwise, as if opening it for a sandwich.
2. Butter both cut sides and the outside crust as well.
3. Toast it on a sandwich press, or in a hot skillet pressed down with a heavy pan, until golden brown and flattened on both sides.
4. Cut it diagonally and serve hot with café con leche, for dipping.

Notes

Where this comes from After the notes on Jamie Silva’s “Café con Leche with Cuban Toast” (A Sassy Spoon). Wikipedia’s description agrees: “a slice of handmade Cuban bread, cut lengthwise, buttered, and pressed”. The bread Cuban bread has no preservatives and goes stale within a day, which is part of why it is toasted. The collection’s Cuban Bread makes the loaf. The photo A tostada cubana from a Publix supermarket café in Miami, 2026; it is not this recipe’s toast.