The World’s Best Cubano at Sanguich De Miami
For decades, the most celebrated sandwich in Miami was the Versailles Restaurant Cuban Sandwich. It was delicious, consistent, and around for long enough to be considered a local classic. It was also responsible for the rise in popularity of the Cuban Sandwich in 2014 after both the restaurant and the sandwich were prominently featured in the movie Chef. Within the last few years however, a new contender has emerged. One that specializes almost exclusively in sandwiches and coffee that has quickly earned the status of the best Cuban Sandwich in Miami.
Sanguich was started by married couple Daniel Figueredo and Rosa Romera after they both decided that they wanted a change of direction from their fast-paced careers. Daniel had secretly been working on a plan for a gourmet sandwich shop, and they both loved the local Cuban Sandwiches but felt like there was potential to be better. After a series of pop-ups in Coral Gables and Coconut Grove where they fine tuned their recipes and got feedback from customers, they officially opened Sanguich de Miami and started selling Cuban Sandwiches from a fixed location; First from a shipping container, then a food truck, and finally from a proper restaurant that has since expanded with four additional locations across Miami. They have been repeatedly praised for having a Cuban Sandwich so good that any contender for second place does not even come close, and they are one of the few restaurants in Florida to be awarded a Michelin Bib Gourmand for five years in a row.
Their Cubano, which is the most popular sandwich on the menu starts with housemade ham that was brined with garlic, allspice, clove, and coriander for seven days, and lechon marinated with garlic and slow cooked for six hours. The pork is thinly sliced and generously placed on a Cuban loaf that has been cut open and slathered with mustard made in their kitchen that was fermented and aged for twenty days. The aging allows the vinegar, paprika, garlic, and turmeric, to mature and marry with the ground mustard powder. Both the mustard and pickles are intentionally made to be less pungent, and with the same aromatics used in the pork so that the flavors compliment each other rather than clash. Slices of Swiss cheese imported from Germany are the final touch before the sandwich is basted with rendered pork fat and placed in the plancha to be pressed flat.
The pork is perfectly tender, and the sweetness of the ham works well with the strong garlic flavor in the lechón. The bread has a tight crumb, a nice crunch, and incredible texture. The pickles and mustard bring notes of horseradish, black pepper, and balsamic vinegar that perfectly compliments the creaminess of the melted cheese. Every minor ingredient is perfect, and it contributes to a Cuban Sandwich whose sum far exceeds each of these ingredients.
The Pan con Lechón features the same slow-cooked garlic pork used in the Cubano but it is shredded instead of sliced. In lieu of mustard, the sandwich is dressed with a cilantro and garlic aioli, and instead of pickles, they use onions that were cured in a mojo marinade. The pork is delicately tender, and redolent with notes of earthy spices and garlic confit. It is reminiscent of Carne de Vinha D’alhos, which is made by seasoning pork for weeks in vinegar, wine, and garlic; which is testament to how well-seasoned it is. The aioli brings some bright herbal notes and zesty raw garlic flavor that compliments the cooked garlic well, while the onions bring some crunch, and citric acidity that cuts through the fatty pork.
The Sanguich de Miami uses bacon that was smoked over applewood for six hours sourced from the same North Carolina farm that supplies all of the restaurant’s pork. The main meat in this sandwich however, is turkey that is sliced thin, and piled high with tomatoes, lettuce, and swiss cheese on the Cuban bread. Decades ago, turkey meat was common in Cuban Sandwiches but it slowly disappeared from many menus. Where it remains, it is often seen as a Miami version of the Turkey & Swiss or Club Sandwich rather than a longstanding member of the Cuban Sandwich canon. This style of Cuban Sandwich was a favorite of Daniel, and with turkey so flavorful and tender it is easy to see why. The moist turkey, and melted cheese interact perfectly and dominate the sandwich, while the bacon, lettuce, and tomatoes add some crunch and complexity to every bite.
They also serve another iconic Miami sandwich called the Pan con Bistec that is made with thinly sliced sixteen hour sous vide steak, and freshly fried potato sticks. What makes this sandwich stand out is a mojo rojo that is put on both sides of the bread before the beef and cheese are added. This spicy sauce is made with red wine vinegar, roasted red bell pepper, chilli, and garlic. It’s reminiscent of Arrabbiata, and it soaks into and softens the bread and fried potato. This sandwich is definitely delicious, unlike the Cubano or the Miami though, it is not definitively the best in the city, as there are many other exceptional sandwiches that bring together beef, swiss cheese and sticks of fried potato in Miami.
Like many other classic Cuban Sandwich shops that came before them, Sanguich serves fresh coffee from a ventanita at all of their locations. It is the typical Cuban-style espresso that is roasted and brewed to be full-bodied and bold. Well-made espresso contributes to tasty Cafe con Leches and Cortaditos that are ideal to enjoy before a sandwich, while the Coladito milkshake from the batida menu is perfect for a post-sandwich snack.
