Old San Juan Bakery · Sweet Bun Sandwich
Mallorca
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The bun's name and shape come from the Balearic ensaïmada, brought to San Juan in 1902 by a baker from Mallorca, Spain — over a century later, the same bakery still griddles them into sandwiches a few steps from the cruise-ship piers.
A spiral yeasted bun enriched with eggs, milk, and lard is split, filled with ham, cheese, and a fried egg, then pressed on a griddle with butter and dusted with powdered sugar. Old San Juan's La Bombonera, open since 1902, is the classic stop for one alongside a cortadito.
Why it's made this way: The recipe traveled with Mallorcan immigrant bakers who settled in San Juan in the early 1900s, turning a Balearic sweet bread into a distinctly Puerto Rican breakfast sandwich sold at walk-up bakery counters across the old city.
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Part of World of Street Food — 3248 dishes from 118 countries.
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