Sanguich Little Havana

"We weren’t always this excited about cuban sandwiches, especially after years of eating pretty average versions with cold cheese and pitifully thin ham. But then Sanguich came along and now we think Miami’s official slogan should just be a picture of their cubano. They nail every aspect of the cuban sandwich—from the crunchy bread down to the housemade pickles and mustard. Your first Sanguich experience should happen at the original Little Havana location—and also include a pan con bistec. But if you hate crowds (which can be intense during winter) go to the Coral Gables location for a more seamless sandwich experience." - ryan pfeffer, virginia otazo, mariana trabanino

"We weren’t always this excited about Cuban sandwiches, especially after years of eating pretty average versions with cold cheese and pitifully thin ham. But then Sanguich De Miami came along with their excellent Cubano and now we think the city of Miami’s official slogan should just be a picture of this thing. This Calle Ocho shop nails every aspect of the Cuban sandwich. We would tell you to come here if it was the only thing they sold, but they also make other great sandwiches you should try eventually—especially the self-titled Sanguich de Miami, which is a delicious mash-up of a BLT, turkey sandwich, and a Cubano. Just know that lines can be long during tourist season." - ryan pfeffer, virginia otazo

"On Calle Ocho, this spot specializes in Cuban sandwiches, all assembled with freshly made ingredients all the way down to the pickles. The menu features the classic Cubano, a traditional Cuban sandwich; Medianoche, a Cubano made with sweet bread; and Croqueta Preparada, a Cubano enhanced with ham croquettes. Prices range from $11.59 to $14.59." - Eater Staff

"Cuban sandwiches aren’t exactly hard to come by in Miami, but ones that create lines out of the door? Well, that’s another story. Sanguich quickly gained a following for its modern takes on classic Cuban sandwiches like the Cubano, pan con lechon (a Cuban version of a pulled pork sandwich), pan con croqueta (ham, Swiss, and croquetas housed inside Cuban bread), and pan con bistec (a thinly cut seasoned steak sandwich topped with onions and potato sticks) that appease even the most stringent of Cuban sandwich purists. Everything inside the sandwiches, from the pork to the ham to the mustard, is made on-site. Pair the sandwiches with one of its batidos (aka milkshakes) with flavors like trigo, mamey, and banana, and enjoy a proper Miami meal." - Olee Fowler

"Cubano We could easily load this guide up with all sorts of delicious Cuban sandwiches, but we already have a Cuban Sandwich guide, so we’re going to be more selective here. Of course, there is simply no way we can have a guide with the words “favorite” and “sandwiches” and not feature Sanguich. It is still home to the platonic ideal of a Cuban sandwich, a perfect example of the combined powers of ham, roast pork, pickles, mustard, and swiss cheese between two triangular slices of pressed Cuban bread. But they also have an outstanding pan con bistec and pan con lechon." - ryan pfeffer, virginia otazo, mariana trabanino