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Pan con Manteca

A traditional Cuban breakfast item featuring crusty Cuban bread spread with rich pork lard and pressed until golden and crispy.

10 minEasyServes 2280 cal/serving

CubanBreakfastStovetopStandardNut-FreeEgg-FreeSoy-FreeDairy-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 loaf Cuban bread, halved
  • 2 tbsp pork lard, softened
  • 1/4 tsp flaky sea salt

Instructions

  1. 1

    Spread 2 tbsp softened pork lard evenly over the cut surfaces of 1 loaf halved Cuban bread.

  2. 2

    Heat a heavy skillet or plancha over medium-high heat.

  3. 3

    Place bread cut-side down onto the hot pan and press firmly with a heavy spatula or press.

  4. 4

    Toast for 3 to 4 minutes until the bread is flattened, toasted, and crispy.

  5. 5

    Remove from heat, season with 1/4 tsp flaky sea salt, slice, and serve warm.

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Questions

What is Pan con Manteca?

A traditional Cuban breakfast item featuring crusty Cuban bread spread with rich pork lard and pressed until golden and crispy. This reference files it under Cuban breakfast: made on the stovetop, rated easy and about 10 minutes start to finish.

How do I know when Pan con Manteca is done?

Go by the cues in the method rather than the clock. Step 4: cook until the bread is flattened, toasted, and crispy.

Can I make Pan con Manteca gluten-free?

Yes. The gluten in Pan con Manteca is 1 loaf Cuban bread, halved. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Pan con Manteca?

One serving (the recipe makes 2) is about 280 calories, with 6 g protein, 30 g carbohydrate and 15 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pan con Manteca?

Refrigerate what is left of Pan con Manteca within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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