Want the best Cuban sandwich in South Florida? Our readers have chosen a winner!
By Kari Barnett, South Florida Sun-Sentinel,
2024-08-30
The Cubano sandwich is prepared at Sanguich in Coral Gables. Sanguich has been chosen by readers as serving the best Cuban sandwich in South Florida. Mike Stocker/South Florida Sun-Sentinel/TNS
National Cuban Sandwich Day has come and gone, but here in South Florida, every day is a celebration of the beloved sandwich made with toasty bread, gooey cheese, savory meats, tangy mustard and crunchy pickles.
Tampa and Key West may have their own versions, but the traditional version reigns supreme here. We order it from 24-hour windows, at cafes, restaurants and eateries, and revel in every tasty bite.
As part of our Best of South Florida Dining series for August, the South Florida Sun Sentinel asked readers to nominate and vote for their favorite Cuban sandwich spots in all of Palm Beach, Broward and Miami-Dade counties. The top five finalists, in alphabetical order, were:
In the end, it was a close competition, but appropriately enough for this contest, we now have our first winner from Miami-Dade County: Sanguich!
“We’re honored and so very grateful. These are moments to celebrate,” said Daniel Figueredo, who owns the restaurant’s four locations with his wife, Rosa Romero.
“Frankly, Rosa and I are a horse with blinders. We focus on what’s in front of us. This strategy has kept us from oversteering the brand and protecting it from outside interference,” he said. “Being recognized as the best Cuban sandwich in South Florida reinforces that approach.”
Readers may know it as Sanguich De Miami, but the restaurant has joined the ranks of other one-name icons like Madonna and Cher by dropping “De Miami.”
“We felt Sanguich can stand on its own,” Figueredo said. “It represents the very best of our culture and our cuisine.”
So how did they come up with the name (a seemingly playful take on the word “sandwich”)?
“In a creative conversation among friends,” he said.
The details
Sanguich entered the scene seven years ago as a pop-up sandwich shop in a shipping container on Calle Ocho in Little Havana. The next year, they graduated to a permanent location in the area, with counter service and some indoor seating at 2057 SW Eighth St.
“Our career ran its course. Rosa was working in the legal field for 17 years, and I had spent decades climbing the corporate ladder and traveling the globe,” Figueredo said. “We were looking to switch gears and chart a new course in our lives.
“In our many conversations, we felt a sandwich shop would have afforded us the lifestyle we wanted. We could raise a family and have some fun. Rosa suggested that we look into creating a Cuban sandwich shop. After much research, she was right, and I got to work.”
Last year, they opened the takeout-only “ventanita” at 6500 NE Second Ave. in Little Haiti. They then doubled their efforts to bring their menu of sandwiches, croquettes, fries, Cuban nachos, milkshakes and coffees to their customers by opening two new locations this year: in Coral Gables, at 111 Palermo Ave., and Bayside Marketplace, 401 Biscayne Blvd.
Sanguich also was recognized by the Michelin Guide earlier this year as a Bib Gourmand for the third year in a row for its “good quality, good value cooking.”
With customer requests for additional locations rolling in every day, expansion plans are on the horizon.
“We intend on growing the brand and sharing the very best of our culture and our sandwiches,” Figueredo said.
Viva el Cubano!
A video on their website shows Sanguich’s popular Cubano being made — the soft Cuban bread carefully sliced horizontally, stuffed and placed on the sandwich press. The most mouth-watering part? Watching the melted cheese ooze out from the sides.
“What makes our company stand apart is our ingredients. We make all of our meats, sauces and condiments in-house,” Figueredo said. “We have also process-engineered our systems to create the most consistent Cuban sandwich in the country.”
Even the pickles are “brined in a similar blend of spices as we use in our production of ham,” he said.
The star of the kitchen at Sanguich in Coral Gables is the “plancha,” their proprietary sandwich press, which is able to crank out more than 200 sandwiches an hour, Figueredo said.
“Without it, it’s not a Cuban sandwich, so I’d say it’s crucial,” Figueredo said. “It’s helped us maximize [our output] and achieve the consistency we were after. Our customers love it, and it’s beautiful.”
Out of all the tempting options on the Sanguich menu, what are Figueredo’s favorites?
“When on a date with Rosa, and the midnight munchies kick in, our Media Noche always hits the spot,” he said. “But my everyday is the Miami. Think of a club sandwich on pressed Cuban bread. Mmmm … ”
What readers say
Miami resident Scott Jontiff heads to the Little Havana location to get his sandwich fix.
“Best I ever had!” he wrote in his nomination form. “Instead of sliced pork, they use lechon, roasted pulled pork!”
Jennifer Levin, of Sunny Isles Beach, mentioned their Bib Gourmand status in her nomination, as well as the house-made lechon and ham.
“The bread is crunchy and delicious because it’s brushed with manteca (lard)! Just amazing! Getting one tomorrow!” she wrote.
Reader Christina Daly called Sanguich “practically perfect in every way!”
The Margate resident added: “Toasty, cheesy, meaty, buttery … what’s not to love?”
Sanguich has four locations in Miami-Dade County. For more information, visit Sanguich.com .
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