Havana Banana

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.

I moved just a little north of Miami some 4 years ago and was struck by not only the diversity of cultures but the delicious Spanish foods.

One of my favorite sandwiches is called aptly enough a Cuban.

The next logical step was to take this to a burger for a more supper kind of idea.


2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

2 tablespoons sour orange juice (if not available use regular orange juice)

3 cloves of garlic, minced

1/4 teaspoon cumin

1/2 teaspoon each salt and pepper

1 1/2 pounds ground pork

1/3 cup chopped onion


6 nine inch Cuban rolls, if not available a grinder is ok

Sandwich part:

6 slices Swiss cheese

6 slices deli ham

12 dill pickle slices or 6 dill sandwich pickles

6 tablespoons yellow hot dog mustard

2 tablespoons olive oil

2 plantains sliced into 4’s lengthwise.(if not available use bananas)

6 tablespoons softened butter for brushing on rolls

6 bricks wrapped in foil

special grill pan for the grill to grill the plantains and sandwiches on.


In a large bowl combine the olive oil, lime juice, orange juice, garlic, cumin, salt and pepper, mix well.

Put the pork and onions in a large bowl and add the olive oil mixture.

Combine well.

Form 6 long patties to fit the Cuban bread.

Grill the pork until it registers done and is nice and browned.

Make the sandwich by layering in this order:

pork burgers, Swiss, ham, pickles.

Brush the plantains with olive oil and grill until browned.

Put on top of the pickles.

Spread mustard on the top roll, close sandwich.

Brush the outsides of the rolls with softened butter, place on the grill pan, and wiegh with the brick.

Grill until crispy and the cheese melts.