📝 About This Recipe
Pan con Timba is the quintessential Cuban merienda, a soul-satisfying snack that celebrates the perfect marriage of tropical sweetness and savory creaminess. Originating from the bustling streets of Havana, this dish pairs ruby-red guava paste with salty white cheese inside crusty, warm bread. It is a timeless testament to the beauty of simple, high-quality ingredients coming together to create a flavor profile that is both nostalgic and sophisticated.
🥗 Ingredients
The Foundation
- 2 large loaves Cuban Bread (approx. 12 inches each; can substitute with soft French or Italian bread)
- 4 tablespoons Unsalted Butter (softened to room temperature)
The Timba Filling
- 8 ounces Guava Paste (Pasta de Guayaba) (sliced into 1/4-inch thick rectangles)
- 8 ounces Queso Blanco or Queso del País (sliced into 1/4-inch thick rectangles; should be a firm, salty white cheese)
- 4 ounces Cream Cheese (optional, for extra creaminess)
The Flavor Enhancers
- 1 tablespoon Honey (to drizzle inside if a sweeter profile is desired)
- 1 pinch Sea Salt (flaky variety preferred)
- 1 teaspoon Lime Zest (freshly grated to brighten the guava)
👨🍳 Instructions
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1
Preheat your panini press, sandwichera, or a heavy cast-iron skillet over medium heat. If using a skillet, have a second heavy pan ready to use as a weight.
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2
Slice the Cuban bread loaves in half lengthwise. If the loaves are very long, cut them into 6-inch individual sandwich portions first.
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3
Carefully spread a thin, even layer of softened butter on the cut sides of the bread. For an extra indulgent version, spread a thin layer of cream cheese on the bottom half of the bread.
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4
Slice the guava paste (Pasta de Guayaba) into uniform rectangles about 1/4 inch thick. Pro tip: Dip your knife in warm water between slices to prevent the sticky paste from clinging to the blade.
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5
Slice the Queso Blanco into identical 1/4 inch thick rectangles. You want the cheese and guava to be roughly the same size to ensure a balanced bite.
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6
Layer the guava slices across the bottom half of the bread, slightly overlapping them to cover the entire surface.
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7
Place the cheese slices directly on top of the guava. The 'Timba' tradition relies on this specific layering of sweet and salt.
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8
Sprinkle a tiny pinch of flaky sea salt and a dusting of fresh lime zest over the cheese and guava to elevate the tropical notes.
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9
Close the sandwiches with the top halves of the bread. Lightly butter the exterior top and bottom of the crust for maximum golden crunch.
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10
Place the sandwiches in the press or skillet. If using a skillet, place the second heavy pan on top to compress the sandwich slightly.
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11
Toast for 3-4 minutes per side (or until the press light indicates readiness). You are looking for a deep golden-brown crust and for the guava to soften and the cheese to become warm and pliable.
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12
Remove from heat and let the sandwich rest for 60 seconds. This allows the molten guava paste to set slightly so it doesn't run out when sliced.
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13
Slice diagonally and serve immediately while the contrast between the hot, crispy bread and the gooey filling is at its peak.
💡 Chef's Tips
Always use authentic 'Pasta de Guayaba' found in tins or blocks, not guava jelly; the texture is essential for the structure. If you cannot find Cuban bread, a soft baguette or even a brioche bun works beautifully for a modern twist. For the cheese, if Queso Blanco isn't available, try Halloumi, mild Feta, or even a sharp Manchego for a gourmet version. Avoid overstuffing the sandwich; if the layers are too thick, the guava will become a molten liquid before the bread is properly toasted. Wiping the knife with a damp cloth between cuts of the finished sandwich ensures clean, beautiful cross-sections.
🍽️ Serving Suggestions
Serve with a steaming cup of Café con Leche for the ultimate traditional breakfast experience. Pair with a cold glass of Materva (yerba mate soda) or Ironbeer for a classic Cuban lunch counter vibe. Add a few slices of salty Serrano ham or crispy bacon inside the sandwich for a 'Timba Preparada' savory twist. Serve alongside fresh tropical fruit like papaya or mango to balance the richness of the cheese. Enjoy as a late-night snack with a small glass of aged dark rum.