Burger A’la Havana with Ham, Swiss Cheese, Pickles and Mustard on Pressed French Rolls

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 3/4 pounds pork loin, freshly ground
6 slices smoked bacon, chopped into small pieces
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
Vegetable oil, for coating grill rack
6 slices swiss cheese
6 thin slices of ham
6 crusty French rolls
12 dill pickle slices (the lengthwise sandwich style cut)
6 TBS yellow mustard
3 TBS. of melted butter



Heat the gas grill to medium-high. Mix your ground pork loin and bacon pieces in a bowl with salt and black pepper. Form 6 equal-sized patties. Coat grill rack with vegetable oil. Put your burgers on the heated grill over direct heat, flipping once after 4 minutes. Add a slice of cheese and a piece of ham to the top of each patty and cook for 5 more minutes. Remove patties from grill and place one inside each crusty roll topped with 2 dill pickle slices and 1 tablespoon of yellow mustard. Lightly brush the outsides of your rolls with the melted butter before placing back on the hot grill. Gently lay a heavy cast iron skillet on top of the whole burgers and let cook for 45 seconds so that your burgers gets the “pressed” and toasty feel of a true Cuban sandwich. Remove from the grill and serve immediately. Enjoy! Serves 6