These soft and crusty bread rolls are the foundation of a good Cuban sandwich. This homemade version is way beyond the NYC deli variety!
Soft and crusty Portuguese rolls are common fare here in NYC, with its Latin population. From the local deli and supermarkets to Cuban sandwiches in Spanish restaurants, they are easy to come by. But everything tasted better when made at home right! I decided to make my own Papo Secos as they are called in Portugal and Brazil when I updated this vintage post of a Filipino Meatball Sandwich a few months ago. When Karen of Karen’s Kitchen Stories posted the theme for this month’s Bread Bakers of any bread made with sponge, biga, levain or poolish, I already had this recipe all done that fit the bill!
Once you make these yourself, you will never buy a store bought version at the local deli again!
Before we get to today’s recipe, here are some other great bread rolls for making sandwiches you might also like to try!
IN THE MAKING
My Filipino Meatball Sandwich was great on these soft and crusty Portuguese Rolls!
Other October Bread Bakers
- Buttery Sourdough Biscuits from Cook’s Hideout
- Cinnamon Raisin Sourdough Bread from Mayuri’s Jikoni
- Golden Sourdough Garlic Focaccia from Ambrosia
- Hokkaido Bread with Tangzhong from Sonlicious
- Overnight 500g Sourdough Bread from Hostess at Heart
- Pai Bao with Tangzhong from All That’s Left are the Crumbs
- Pav Buns Using the Tangzhong Method from Spill the Spices
- Peanut Bread from Passion Kneaded
- Poolish Dough Pizza Crust from Palatable Passtime
- Sourdough Bread Bowls from The Crumby Kitchen
- Sourdough Focaccia with Crispy Garlic from Baking Sense
- Sourdough Pain Noir from What Smells So Good?
- Sourdough Whole Wheat Flatbreads from Sneha’s Recipe
- Walnut Levain Bread from Karen’s Kitchen Stories
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].