Hat Creek Burger Company is adding a Cuban sandwich to its menu for a limited time, expanding beyond its usual burger-focused offerings.
The fast-casual chain, which has 26 locations across Texas, will introduce its Classic Cubano this Sunday—National Cuban Sandwich Day—for $11.99. The item will stay on the menu until September 19.
A twist on the classic
A traditional Cuban sandwich includes ham, roast pork, Swiss cheese, mustard, and pickles on a pressed roll. This version swaps roast pork for thick-cut pork belly and adds the chain’s signature Happy Sauce alongside a new garlicky mojo sauce. The sandwich uses the same Martin’s Potato Roll as the chain’s burgers.
To prepare, Hat Creek installed panini presses in every restaurant, a first for the brand. The equipment cost $500 to $700 per location, and the chain sourced new ingredients like ham, cheese, and pork belly.
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Last-minute tweaks after a sandwich tour
Before the launch, Hat Creek invited social-media influencers—including Foodgod, Dave Hale of @davespizzaoven, and Maya Takano of @texaseatsfirst—on a tour of Houston restaurants known for their Cuban sandwiches. The group visited La Viña Aragon, Sanguich, and Pronto Café to sample different styles.
CEO Drew Gressett, who joined the tour, said the experience validated the chain’s approach but led to two changes. The team initially planned to use custom Cuban bread but switched to the standard potato roll after Foodgod recommended it. Gressett noted the roll resembled the one at Sanguich, which the group rated a perfect 10. They also reduced the number of pickle chips.
The tour was arranged just days before the launch due to scheduling conflicts. “Honestly, with summer travel and folks out of town, including myself, [Monday] was just a date that worked,” Gressett said.
He described the influencer collaboration as an important part of the rollout. “It’s a huge piece, rounding out the story, trying to communicate to the public for National Cuban Sandwich Day. And it’s a pretty unique approach.” The event also matched the brand’s focus on community. “We pride ourselves on our patios, and the fellowship aspect is such a big piece of Hat Creek. This trip so aligned with that, spending a day eating, laughing, hanging out.”
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While the panini presses were added specifically for the Classic Cubano, Gressett left open the possibility of using them for future limited-time items. He suggested the sandwich might return as a seasonal offering, though no firm plans exist yet.
The chain developed the sandwich in about two months, a quick turnaround for a menu addition. The speed reflects the brand’s flexibility and the trend of fast-casual chains testing regional specialties beyond their core offerings.
If the sandwich succeeds, it could change how the company approaches menu innovation—balancing its burger roots with new culinary experiments. For now, the Classic Cubano remains a temporary test, though customer response may determine its future.
Chains often update menus based on guest feedback to keep offerings fresh.