Pan con Manteca

Name: Pan con Manteca
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: 1 loaf Cuban bread, halved; 2 tbsp pork lard, softened; 1/4 tsp flaky sea salt

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

Ingredients

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

Instructions

1

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

Heat a heavy skillet or plancha over medium-high heat.
3

Place bread cut-side down onto the hot pan and press firmly with a heavy spatula or press.
4

Toast for 3 to 4 minutes until the bread is flattened, toasted, and crispy.
5

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

Questions

Can I make Pan con Manteca gluten-free?

Yes. The gluten in this entry 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 long does Pan con Manteca keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pan con Manteca?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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