The definitive Cuban sandwich at Sanguich features cured ham, slow-roasted lechon, Swiss cheese, their signature housemade pickles (tangy and crunchy), and housemade mustard. The bread is pressed to seal everything together. Reviewers consistently call this the best Cuban sandwich they've had, and the Michelin recognition is well-deserved.
Tips from diners
This is what Sanguich built their name on. The housemade pickles and mustard are the secret — they're noticeably different from standard Cuban sandwiches.
Michelin recognized this sandwich for good reason. Order it and you'll understand why locals have a 90+ minute wait for lunch.
A thick, creamy mango shake made with fresh fruit and milk. It's simple, refreshing, and perfectly balanced — neither too sweet nor too thin. The tropical fruit flavor cuts through the richness of the sandwiches.
Tips from diners
Pair a batido with your sandwich for a full meal — much more refreshing than soda, especially in Miami heat.
Sanguich makes their croquetas fresh daily with quality ham and a perfectly golden fried exterior. They're creamy inside, never dense or soggy. A proper side or starter that shows attention to detail across the menu.
Tips from diners
Order croquetas as a side — they're a worthwhile addition to any sandwich order and show their quality focus.
Tender, succulent roasted pork is the star here, paired with Sanguich's signature garlic-cilantro aioli and housemade pickles on pressed Cuban bread. It's simpler than the Cubano but lets the quality of the pork shine. The aioli adds a bright, herbaceous note that elevates it above standard versions.
Tips from diners
The garlic-cilantro aioli is unique to Sanguich — it gives this a different flavor profile than traditional pan con lechon elsewhere.
Their signature sandwich features premium turkey breast, crispy bacon, Swiss cheese, fresh lettuce, tomato, and mayo on pressed Cuban bread. It's a lighter take on the Cubano that still delivers depth through the turkey and bacon combination. Named after the restaurant itself.
Tips from diners
If you want something different from the traditional Cubano, try this one. The turkey is lighter but equally flavorful.
Founded in 2017 by husband-and-wife team Daniel Figueredo and Rosa Romero, Sanguich started as a humble food cart before becoming a brick-and-mortar institution on Calle Ocho. The restaurant earned a Michelin Bib Gourmand in 2022 and has held it for four consecutive years. Their philosophy is simple: housemade pickles, housemade mustard, perfectly pressed Cuban bread.
Expect a long wait. Lunch (11:30 AM - 1:30 PM) can be 60-90 minutes. Come early, order takeaway, or visit at off-peak times.
Visit right at opening (11 AM) or after 2 PM to minimize wait. The takeaway line moves faster than dine-in.
Michelin Bib Gourmand status is earned — this is genuine quality without pretension. The housemade pickles and mustard make a real difference.
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