Cuento Sandwiches

"El Cid This casual Doral sandwich shop has a menu inspired by literary characters from 17th century Spanish novels and, much like a good book, you can inhale their sandwiches in one sitting. El Cid—their massive take on a pan con bistec—is made using half a loaf of cuban bread. It’s the sandwich equivalent of the Bayeux tapestry and it tastes fictitiously good. Cuento also makes more excellent sandwiches, croquetas, lemonade, and half-baked brownie cookies. But if it’s your first time, get El Cid. It just might make you read up on 300-year old literature to figure out when beefsteak became bistec. " - ryan pfeffer, virginia otazo, mariana trabanino

"Like all the sandwiches at this Doral shop, Cuento's pan con bistec (called El Cid on the menu) has just enough unique elements to separate it from the rest of the sandwich pack. Instead of potato sticks, they use housemade malanga sticks—delicious and starchy toothpicks perfect for hanging out of your mouth like a cool cowboy in an old western film. And the palomilla steak is pounded so thin, you wonder if former powerlifter and WWE sports entertainment superstar Mark Henry is working in the kitchen. El Cid might also be the biggest pan con bistec in Miami too, made with half a loaf of cuban bread that's as long as a PTA mom’s to-do list." - mariana trabanino, ryan pfeffer

"What’s that saying (we just made up right now)? Reject tradition and embrace the unexpected use of chorizo? Well, if it leads the world to produce more sandwiches like this, we’d print it on bumper stickers and stick it to every car on the Palmetto during rush hour. This Doral shop's “Don Quixote” is made with mozzarella instead of swiss cheese, and juicy bits of cured chorizo instead of lechon. The mild housemade mustard comes on the side, meaning you have full jurisdiction over your mustard intake. Same with the pickles in case you're not wild about those. Does the fact that it's made with medianoche bread technically make this a, well, medianoche? Sure. But it still deserves a place on the guide, and it's not the only rule breaker on this list." - ryan pfeffer, virginia otazo, mariana trabanino

"The Doral sandwich shop feels more like a sandwich library. The menu items are named after literary characters from 17th-century Spanish novels and each sandwich is crafted with the same passion you'd see from an archivist tasked with repairing the spines of medieval books. The "Doña Elena" is their take on the Elena Ruz sandwich. The homemade strawberry jam comes on the side so you can build your own sweet and savory bite. And no element inside the sandwich—from the cream cheese to the turkey ham—outshines the other." - virginia otazo, mariana trabanino

"The first bite of a pan con bistec from Cuento Sandwiches is like speaking to a customer service representative after zero hold time and being issued a refund before you can even say hello. It's a familiar experience you never knew could be this epic. The Doral sandwich shop feels more like a sandwich library. The menu items are named after literary characters from 17th-century Spanish novels and each sandwich is crafted with the same passion you'd see from an archivist tasked with repairing the spines of medieval books. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC The walls inside this simple restaurant are patterned with giant domino blocks, or maybe they're Morse code that reads, “We make the best Cuban-style sandwiches in Miami.” It’s a space that wants you to hang out and relax, even after you’ve finished your sandwich. Tables are equipped with domino sets, but it’s also quiet enough to comfortably pull out a book and read. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Though they have tacos on the menu, you’re coming here for the sandwiches. Every sandwich is worthy of a Pulitzer, but get El Cid, which is their version of a pan con bistec. The palomilla steak is pounded so thin, you wonder if former powerlifter and WWE sports entertainment superstar Mark Henry is working in the kitchen. And the Doña Elena (their Elena Ruz) and Don Quixote (their Cuban sandwich) are reinvigorated classics made with shiny, bronzed medianoche bread. But Cuento's talents don’t end at sandwiches. They make excellent croquetas shaped like a planet, thick and doughy cookies, and debut a new rotating lemonade every Sunday. Doors open at 9am for breakfast, but this place is best enjoyed in the middle of the day for a life-changing steak sandwich while playing an intense game of chickenfoot. Food Rundown photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC El Cid Made with half a loaf of Cuban bread, the steak on this sandwich is thinner than the patience of a mother with triplets. And instead of the usual potato sticks, they use toothpick-thin housemade malanga sticks. Each bite should be followed by a moment of silent gratitude. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Doña Elena This is their take on the Elena Ruz sandwich. The homemade strawberry jam comes on the side so you can build your own sweet and savory bite. And no element inside the sandwich—from the cream cheese to the turkey ham—outshines the other. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC El Dorado The hunk of grilled mahi on this sandwich is one to study for its thickness, perfect temperature, and light seasoning. It too is topped with malanga sticks, which all future mahi sandwiches should include. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Don Quixote Their version of the medianoche is made with mozzarella instead of swiss cheese, and juicy bits of cured chorizo instead of lechon. As with every sandwich here, the mild housemade mustard comes on the side, meaning you have full jurisdiction over your mustard intake. Same with the pickles in case you're not wild about those. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Croquetas Ham and chorizo. Chicken and turkey. Shrimp and scallop. The duo in each croqueta ball is as harmonic as neapolitan ice cream. Each comes with its own sauce, but don’t be afraid to dip outside the lines." - Mariana Trabanino