Things just seem to be more fun in Latin America. I mean, look at the dance that has come from the region. There is no way things like the Cha Cha and Salsa have come from a place where people are miserable. It’s axiomatically inconsistent! This recipe is a tribute to that. I’m taking my bacon, putting on its salsa shoes and taking it to the streets with a Cuban classic – Sangüiche Cubano! This was originally made by café workers to cater to the Cuban population both in Cuba and southern Florida, or so Wikipedia tells me.


Per sandwich

2 slices Maple Leaf Bacon

2 slices Havarti Cheese

75 grams Roasted Pork (lechón asado, if you can find it), thinly sliced

75 grams Ham, thinly sliced

3 pickles

1 tbsp Butter

1 tbsp Honey Mustard

1 tbsp Full Grain Mustard

1 Cuban bread, or other soft bun


1. First thing we’ve gotta do is fry up our bacon. I made extra, of course, on my mean flat-top griddle that I recently purchased. Great investment – my pancakes come out perfect!

2. While your bacon is frying, cut your Cuban bread or bun right down the middle and spread your butter over both sides

3. Next, grab both mustards and put as much as your heart desires of each on either side.

4. Next comes a layer of pickles

5. Then your roasted pork


7. And finally ham and Havarti.

8. Seal that bad boy up. Please, don’t be shy about the toppings. The more meat the better, am I right?

9. I’m guessing you were wondering why it was called a pressed Cuban sandwich. Well here’s why. I put my sandwich back on my griddle where I fried my bacon (I just wiped it down with a paper towel – still want that flavour). I placed a cast iron skillet on top and pressed everything down. This is the KEY to a good Sangüiche Cubano; it’s all in the grilling.

10. Grill your sandwich on both sides over low heat so that the outside toasts and the cheese on the inside melts.

Oh boy, this just makes me want to get up and dance!