Tostadas de Pan Sobao con Mantequilla
Cocina Hacks
Thick slices of soft Puerto Rican pan sobao spread with butter and toasted on a griddle until golden outside and warm and tender inside.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine Puerto Rican
Servings 4
Calories 360 kcal
For the Tostadas
- 1 small loaf pan sobao about 14 ounces (400 grams)
- 4 tablespoons salted butter softened, 2 ounces (57 grams)
Slice and Butter the Bread
Cut the pan sobao crosswise into 8 slices, each approximately ¾ inch or 2 centimeters thick. Try to keep the slices even so they toast at the same rate.
Spread approximately ¾ teaspoon of softened butter over each side of every slice. Cover the surface evenly, including the edges, without leaving thick clumps of butter.
Toast the Pan Sobao
Place a large skillet or griddle over medium-low heat. Let it preheat for 2 minutes. The surface should feel hot when you hold your hand several inches above it, but it should not be smoking.
Arrange as many bread slices as will fit in a single layer without overlapping. Cook in batches if necessary.
Toast the first side for 2 to 3 minutes. Press each slice very gently with a spatula for a few seconds so the bread makes even contact with the skillet.
Turn the slices over when the bottoms are golden brown with slightly darker toasted spots. Toast the second side for 1½ to 2 minutes, watching carefully because the skillet is now fully heated.
Transfer the toast to a plate when both sides are golden and lightly crisp but the centers still feel soft when gently pressed.
Repeat with the remaining slices, reducing the heat slightly if the butter begins to darken or smoke.
Serve immediately while the toast is hot and crisp.
Choosing the Bread
For the most recognizable Puerto Rican flavor and texture, use fresh pan sobao from a Puerto Rican or Caribbean bakery. It should have a soft crust, tender crumb, and slightly sweet taste.
If pan sobao is unavailable, a soft Cuban loaf or enriched Italian-style loaf can work, but the flavor and texture will not be exactly the same.
Butter and Salt
Salted butter provides enough seasoning for this simple recipe. If using unsalted butter, add only a very small pinch of fine salt after toasting.
Do not add salt automatically. Some commercially prepared pan sobao already contains a noticeable amount of sodium.
Doneness
The toast is ready when both sides are evenly golden with a few darker spots. It should feel lightly crisp on the surface but remain soft in the middle.
If the bread browns in less than one minute, the skillet is too hot. Reduce the heat before continuing.
Family Variations
Some Puerto Rican families prepare their tostadas with pan de agua instead of pan sobao. Pan de agua produces a crisper, less sweet toast.
Butter and guava paste or butter and cheese are familiar bakery variations. Add them only after preparing the basic toast.
A sandwich press may also be used. Toast the buttered bread at medium heat until golden, checking it after 2 to 3 minutes so it does not become overly compressed.
Storage and Reheating
These tostadas are best served immediately.
Store cooled leftovers in an airtight container at room temperature for up to 1 day. Reheat them in a dry skillet over medium-low heat for approximately 1 minute per side.
A toaster oven can also be used at 350°F (175°C) for 3 to 5 minutes. Microwave reheating is not recommended because it makes the bread soft rather than crisp.Keyword pan sobao, puerto rican breakfast, Puerto Rican toast, tostada de mantequilla, Tostadas de pan sobao con mantequilla
