sanguich-press.jpg
Photo by Ruben Cabrera

Sanguich de Miami

Imagine, for a moment, the Cuban sandwich of yesteryear. You could smell pork roasting from blocks away. Then came the sweet perfume of curing ham, followed by a waft of fresh bread and a quick jolt of tangy mustard seeds pickling in vinegar. Sure, it’s the 21st Century, the era of industrial food and ghost kitchens, but Rosa and Daniel Figueredo’s Sanguich de Miami is a throwback to cooking the way it once was and should be again. Organic meats and cheeses tucked into a cloudlike bun that’s pressed and crisped, creating an even better version of the masterpiece that has tantalized Floridians for decades. (In keeping with the times, Sanguich offers a vegan version, made with marinated jackfruit.) New Normal: Sanguich de Miami delivers virtually anywhere in the U.S. via Goldbelly.

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