El Fogón de Frakie

If the classic Sándwich de Mezcla is the heart of the party, Rollos de Pan are the elegant and fun upgrade! These bread rolls take our favorite creamy filling and present it in perfect spirals that look as good as they taste. For many Puerto Ricans, seeing a platter of these rolls is a sign of a true celebration. They are soft, creamy, and the perfect bite-sized treat for guests of all ages.

 

Ingredients:

 

• Pan sobao (with crusts removed) or slices of white sandwich bread.
• Sándwich de Mezclita mixture (Cheese Whip, Red bell pepper, and Spam).

 

Methods

• Prepare the Bread: If using pan sobao, slice it lengthwise into thin, long sheets. If using sandwich bread, remove the crusts from several slices.
• Flatten: Use a rolling pin to flatten the bread slices until they are thin and pliable.
  • Flattening the bread is the secret to getting a tight roll without the bread tearing or cracking.
• Spread the Filling: Apply a generous, even layer of the Mezclita mixture over the surface of the flattened bread, leaving a tiny bit of space at the very edges to prevent leaking.
• Roll: Carefully roll the bread tightly, starting from one end to the other, creating a long cylinder or “log.”
• Chill: Wrap the rolls tightly in plastic wrap (like a candy wrapper) and refrigerate for at least 30 minutes. Chilling helps the roll hold its shape and makes it much easier to slice.
• Slice: Once firm, remove the plastic wrap and use a sharp serrated knife to cut the log into rounds (spirals) about ½ to 1 inch thick.
• Serve: Arrange the spirals on a platter to showcase the iconic orange swirl.