Tostada Cubana con Café con Leche

Ingredients

• 1 loaf (about 12 inches) Cuban bread, or a soft Italian/French loaf as substitute
• 4 tbsp salted butter, softened
• 3 tbsp finely ground dark-roast (Cuban-style) coffee
• 1 cup water (for brewing)
• 1 cup whole milk
• 2-4 tsp granulated sugar, to taste

Before you cook

• Slice the loaf of Cuban bread in half to make two shorter pieces, then split each piece lengthwise.
• Spread softened butter generously over both cut sides and the crust of each piece.

Steps

1. Fill the base of a stovetop moka pot with water up to the fill line.
2. Pack the ground coffee into the filter basket and level it off without pressing it down.
3. Assemble the moka pot and set it over medium heat.
4. Pour the milk into a small saucepan and set it over medium-low heat.
5. Heat the milk, stirring often, until it is steaming hot with small bubbles at the edge but not boiling, about 4 minutes.
6. Stir the sugar into the hot milk until fully dissolved, then take it off the heat.
7. Once the moka pot gurgles and the coffee has fully risen into the top chamber, take it off the heat.
8. Heat a griddle or heavy skillet over medium heat.
9. Lay the buttered bread cut-side down onto the hot griddle.
10. Press down firmly with a spatula and toast until deep golden brown, about 2 minutes.
11. Flip the bread and press again, toasting the second side until golden, about 2 minutes.
12. Cut each toasted piece in half on the diagonal.
13. Pour the strong coffee into two mugs, filling each about one-third full.
14. Top each mug with the hot sweetened milk.
15. Serve the tostada alongside the café con leche, tearing off pieces to dunk into the coffee.