Sanguich
Cuban restaurant · West Little Havana ·
Gourmet Cuban sandwiches & milkshakes made fresh daily.
Gourmet Cuban sandwiches & milkshakes made fresh daily.
"For authentic Cuban sandwiches I go to Sanguich De Miami; it’s tiny and iconic and, in my view, the best spot for a truly authentic Cuban sandwich." - Nicola Leigh Stewart
"In Little Havana I’m sold on Sanguich’s Cuba-meets-Miami approach: the Cuban bread’s gleam comes from pork fat brushed on before toasting, producing tightly pressed Cubanos and Pan con Lechon that are compact and craveable, and the owners keep the focus narrow — six sandwiches executed really, really well." - Kayleigh Ruller
"Before they’d sold a single Cuban sandwich, Sanguich’s owners declared they would raise the bar, and I think they delivered: their “sanguich” is a modern throwback with obsessively made components—brined ham, house pickles, fermented mustard, garlic confit injected into roasted lechon sourced from the same Duroc pork farm as their ham, Cuban bread from a local bakery using unbleached Spanish flour, all pressed on a custom plancha that can grill 250 sandwiches an hour." - ByCarlos Frías
"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
"At Sanguich De Miami, everything on the menu is made in-house, from the ham to the pork, right down to the mustard and the pickles. Order a classic Cuban sandwich or go bold with a pan con bistec, made with thinly sliced top round steak, mojo rojo, and fried string potatoes, topped with fontina cheese, all on Cuban bread." - Allison Ramirez
