guava and fresh farmer’s cheese pressed sandwiches on cuban bread and guava + queso blanco canapes
If you’re not familiar with it already, I’m going to introduce you to one of the simplest and most fantastically delicious snacks or desserts you’ll ever discover: the Cuban ‘timbita.’ An intoxicating combination of salty, effluvious cheese and sweet, exotic guava that takes nearly no effort to prepare. Elegant in its savory/sweet dynamic, timbitas have been a staple for Cubans since their creation in the 19th century.
As the story goes, in the mid-1800’s, a group of European workers came to Cuba during a time of economic hardship in order to build a railroad to Havana. During their lunch time they noticed that their native Cuban counterparts would eat an odd sandwich made with sweet guava paste and baguette-style bread. The Cuban workers, all from the most humble of backgrounds, explained that most households in Cuba made some form of guava paste from the ubiquitous fruit, which grew everywhere on the island.
Back then, guava paste was made using unrefined brown sugar which, combined with the deep red hue of the fruit, created an almost black sweet delicacy. To the English rail workers it resembled the timber they were using on the railway and they began to call the sandwich ‘pan con timber.’ The Cuban workers found the name amusing and adopted it for their favored lunch. However, due to their accents, the name eventually became ‘pan con timba.’ Soon, the prized sandwich made it’s way to the cafes and bars throughout the island. As time went on, it evolved to include salty farmer’s cheese which solidified its standing in the populous pantheon of Cuban delicacies. Variations were inevitable with some versions omitting the bread altogether, replacing it with flaky pastry or adding peanut butter to the mix.
The version we ate most at our house didn’t have the bread, and a variety of cheeses were also used including Swiss cheese, cream cheese and Muenster. Many were the nights where I’d find my Dad horking down timbitas under the oven’s hood lamp by the metric ton, looking almost feral in the dim light. His favorite method was to wrap a slice of guava paste in a slice of Swiss cheese, making a sort of timbita doobie, which is delicious! To this day every time I visit my Mom she’ll offer us a timbita and a cafecito after lunch. Needless to say, I NEVER say no! It has always been amazing how just two little perfectly matched ingredients can illicit such pleasure. I came across the sandwich version a few years ago while Tara and I were on a trip to Key West. I could immediately see the wonderful potential for this method and couldn’t wait to get home to make my own version.
So here are a couple of different ways to enjoy this perennial treat. First I’ll show you how to make them as a canape (Pop’s favorite!) that serves as a wonderful snack or passed nosh at your next gathering. Afterward, we’ll dig into the classic sandwich version. Make sure to select the softest, most freshly baked bread you can find. For this recipe I used fresh baked mini baguettes from our supermarket bakery. When placed on the griddle or in a panini press, the outside will have a thin, crisp layer while the inside stays supple and moist, which cradles the melted cheese and guava beautifully.
A nice, salty cheese is of the utmost importance here as it allows for contrast with the incredible sweetness of the guava paste and creates a balanced and delectable experience. For this recipe, I used a local, fresh Amish-style farmer’s cheese which was phenomenal! However, you can substitute for any of the cheeses discussed earlier, or make it “dealer’s choice” and incorporate your own favorite. One of the advantageous aspects of this simple recipe is its versatility. This recipe is a starting point for your own exploration into this marvelous flavor combination and I encourage you to personalize the recipes and make them truly your own.
Now, let’s go make some magic!
la timbita
as the “timbita” canape (makes 24):
½ lb. guava paste
½ lb. queso blanco, edam or gouda, whole
24 bamboo skewers
Remove all wrappings from the guava paste and the cheese. Cut both into 2” x 2” cubes. Keep separate.
Place the cheese cubes onto a plate or platter, then top with a cube of guava paste. Run a skewer through the center and serve. That’s it! The straightforward simplicity of this nibble makes prepping these child’s play. Serve these at your next gathering and watch them disappear in short order. MAGIC!
as the original “pan con timba” sandwich (makes 1 sandwich):
4 oz. guava paste
2 oz. fresh farmer’s cheese, swiss or sharp white cheddar, sliced
1 cuban hoagie roll or regular hoagie roll
1 tsp. unsalted butter, softened
Slice the guava paste into ½” thick slices, keeping separate.
Split the rolls without cutting them all the way through. Gently spread open.
Pre-heat the griddle or panini press to 345 degrees F. Lightly coat with pan spray.
Place 2 slices of cheese on the bottom half of the bread, then top with 3 slices of the guava paste followed by 2 more slices of cheese. Place top half of bread on top and press down gently.
Lightly spread softened butter on both sides of the sandwich.
Place sandwich on the griddle and press down with a grill press or small iron skillet. Griddle until the bread becomes golden-brown and the cheese + guava are starting to melt, about 4-7 minutes.
Carefully flip the sandwich and repeat process. The cheese and guava should be melting into each other.
Cut sandwich across on the hard bias. Serve hot with a nice cafecito or cortadito. ¡Que rico!
drink: Cuban Cafecito or Cortadito
beer: Cigar City Guava Grove American Sour Ale!
Possessed of the rich fruitiness of guava puree with a full-bodied acidity, this ale cuts through the richness of the cheese and the sweetness of the guava paste, making for a balanced and delectable experience.
musical: Pan con Timba–Babo Valdez
timbitas (guava and fresh farmer’s cheese pressed sandwiches on cuban bread/guava + queso blanco canapes)
- Total Time: approx. 15 minutes
- Yield: 24 canapes/1 sandwich 1x
Description
An intoxicating combination of salty, effluvious cheese and sweet, exotic guava that takes nearly no effort to prepare!
Ingredients
the canape: (makes 24)
½ lb. guava paste
½ lb. queso blanco, edam or gouda, whole
24 bamboo skewers
the original sandwich: (makes 1 sandwich)
4 oz. guava paste
2 oz. fresh farmer’s cheese, swiss or sharp white cheddar, sliced
1 cuban hoagie roll or regular hoagie roll
1 tsp. unsalted butter, softened
Instructions
for the “timbita” canape (makes 24):
Remove all wrappings from the guava paste and the cheese. Cut both into 2” x 2” cubes. Keep separate.
Place the cheese cubes onto a plate or platter, then top with a cub of guava paste. Run a skewer through the center and serve. That’s it!
as the original “pan con timba” sandwich (makes 1 sandwich):
Slice the guava paste into ½” thick slices, keeping separate.
Split the rolls without cutting them all the way through. Gently spread open.
Pre-heat the griddle or panini press to 345 degrees F. Lightly coat with pan spray.
Place 2 slices of cheese on the bottom half of the bread, then top with 3 slices of the guava paste followed by 2 more slices of cheese. Place top half of bread on top and press down gently.
Lightly spread softened butter on both sides of the sandwich.
Place sandwich on the griddle and press down with a grill press or small iron skillet. Griddle until the bread becomes golden-brown and the cheese + guava are starting to melt, about 4-7 minutes.
Carefully flip the sandwich and repeat process. The cheese and guava should be melting into each other.
Cut sandwich across on the hard bias. Serve hot with a nice cafecito or cortadito!
Notes
pairings:
drink: Cuban Cafecito or Cortadito
beer: Cigar City Guava Grove American Sour Ale! Possessed of the rich fruitiness of guava puree with a full-bodied acidity, this ale cuts through the richness of the cheese and the sweetness of the guava paste, making for a balanced and delectable experience.
musical: Pan con Timba – Babo Valdez
The canape would work wonderfully on a lightly toasted crostini as a pass around or snack platter. Every time these get put out, they disappear under a cataclysm of elbows and parsimony. Just take a baguette and slice it into roughly ½” – 1” thick slices, depending on how you like it. Place slices side-by-side on a parchment-lined baking sheet. Lightly brush the tops of the bread slices with a little melted butter. Bake in a 375 F oven until golden-brown, about 8-10 minutes. Make sure to check on your crostini halfway through baking to make sure they’re browning evenly. Place on a platter and top with guava and cheese cubes or slices.
In some parts of Cuba they add some peanut butter to the mix. I did not grown up eating this combination, but the thought of it intrigued me. I tried it on a sandwich and it was a splendid enhancement. While I prefer my ‘old skool’ method more, this was definitely worth the try. If this intrigues you too, give it a whirl. You won’t be sorry! Just spread 1-2 tablespoons of creamy peanut butter onto the cut sides of both halves of the bread, then proceed with the recipe as written.
What is ‘Guava Paste’? Basically, it is a sweet puree made from guava fruit, juice and sugar that is cooked down to a smooth and dense candied paste that is not spreadable, but thick enough to slice very similarly to quince paste. It has a very deep red hue and is quite fragrant and luscious, tasting like sweet jam. It can be used in all kinds of dishes, which we’ll explore in upcoming posts. You can find guava paste at Spanish, Mexican and Latin American markets, as well as in well-stocked supermarkets in the Latin American section of the store. It is also available online and from some specialty retailers.
- Prep Time: 5 minutes each dish
- Cook Time: 4-7 minutes
- Category: sandwich sorcery, dessert diablery
Keywords: timbita, pan con timba, guava fresh farmer’s cheese pressed sandwiches, cuban bread, guava queso blanco canapes
