Sanguich

On Calle Ocho, the pastel-colored exterior of Sanguich feels right at home in Little Havana, designed to look like a nostalgic Cuban cafe. The shop itself is a narrow and energetic 25-seat space that channels the same early 20th-century spirit, with vibrant Cuban floor tiles, emerald-green walls, and brass trimmings throughout. It’s a tight room, with seating split between a few small tables and high stools at a counter. The entire operation is built around an open kitchen, giving you a direct view of the sandwich press – or “La Plancha” – where everything comes together. This transparency is central to the whole concept. Sanguich was founded on the idea of elevating the classic Cuban sandwich by meticulously preparing every single ingredient in-house. The ham is brined for several days, the pork shoulder marinates for up to a week, and the bread is baked from a proprietary recipe. That dedication shows up in the final product. The Sanguich Cubano is the main reason for the long lines, built with that slow-marinated pork, house ham, and Swiss cheese on bread that gets brushed with rendered lard before pressing. You’ll also find a Pan con Lechón slathered in a sharp garlic-cilantro aïoli and sides like freshly fried chicharrones. For drinks, the batidos – or milkshakes – come in unique local flavors like Timba, a mix of guava and cheese. Because the space is so small, it’s almost always crowded, especially during the lunch rush. You order at the counter, and with seating at a premium, taking your sandwich to-go is a very common move.