I tried ‘the best Cuban sandwich in Miami.’ It lived up to the hype.

Despite the gloomy weather, the waterfront shopping center was already awake with people, including commuters grabbing coffee before starting their day.

Vendors were opening their shops, many of which sold tourist items, including bathing suits and souvenirs. It felt a bit like a tourist trap, so I was eager to see if Sanguich would live up to the hype.

I placed my order at the counter, found a table, and waited while my sandwich was prepared and delivered to me.

Other Sanguich locations, like the Coral Gables Flagship and Little Havana location, offer indoor dining.

Unlike the Little Havana location — which the Michelin Guide notes “almost always” has a line of diners waiting for a table — the Bayside Marketplace outpost was relatively quiet during my mid-morning visit, and I didn’t have to wait long to order or find a seat.

On a particularly hot or humid Miami day, this may not be the most comfortable environment. However, the slight breeze off the marina, right across from the restaurant, made it bearable.

It also made for a nice view while I was eating.

Alongside the signature Cuban sandwich were several other handhelds, including a turkey sandwich, various pork sandwiches, and classic Cuban sides like croquetas.

I ordered the Cuban sandwich and the only iced coffee on the menu, called La Rosita. The total for my order, including tax, came to $26.69.

It’s made with espresso, milk, and caramel drizzle, and costs $6.89, excluding tax. It was sweet and creamy, and paired well with my sandwich.

The sandwich is made with house-made city ham, garlic confit pork, mustard, Ammerlander Swiss cheese, and house-made pickles, all served on preservative-free Cuban bread.

It cost $14.99, excluding tax.

The sandwich was expertly assembled, with each ingredient layered so that no single flavor overpowered the others.

Every bite delivered the perfect combination of pork, ham, cheese, pickles, and mustard.

The crispy Cuban bread provided a satisfying crunch, while the garlic confit pork added richness and depth.

Tangy pickles and mustard cut through the savory meat and melted Swiss cheese, creating a well-balanced bite that showcased why the sandwich has earned such a devoted following.

The sandwich’s balance starts long before it’s assembled. Sanguich marinates its pork butt for a full week in garlic and spices before roasting it, resulting in meat that is deeply flavorful and remarkably tender.

The house-made bread added a satisfying crunch and crispiness to each bite, while the pickles, mustard, and melted Swiss cheese brought the ideal amount of acidity and richness.

It was savory and rich, without being heavy. The next time I’m back in Miami, Sanguich will be among my first stops.