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
