The Secret Ingredients Behind America's Most Decorated Cuban Sandwich Shop

Sanguich de Miami has distinguished itself as a leading Cuban sandwich shop, earning the Michelin Bib Gourmand designation for five consecutive years, making it the most recognized establishment of its kind in the United States. The success of Sanguich, known for its intentional approach to sandwich-making, is attributed to its collaboration with Ambassador Foods.

The founders of Sanguich, Daniel Figueredo and Rosa Romero, implemented a meticulous process for creating their sandwiches. The bread is baked in specific shapes and dimensions, while the pork is marinated for seven days. Additionally, the pickles and mustard are made in-house, and the cheese selection is made through rigorous testing, disregarding brand names and price points.

"We didn't know anything about cheese when we started," Figueredo said. "We had to experience the flavor profiles, the melting factor, and how different cheeses interacted with the other ingredients. After a lot of testing, there was a clear winner. It was the most expensive cheese that we tried, and I didn't care. I wasn't going to make great ham and then mess it up with cheap cheese."

As part of their commitment to quality, Sanguich has formed an eight-year partnership with Ambassador Foods, which manages the marketing of their Ammerlander Swiss cheese imported from Germany. Figueredo emphasized the importance of consistency in scaling the business, stating that reliable supplier relationships are crucial for maintaining quality. "When you really need them, they're there," he said of Ambassador Foods.

Founded in 2017, Sanguich has expanded from a single shipping container location in Little Havana to five establishments in Miami, with plans for four more in the works. Ambassador Foods is based in Hollywood, Florida, and operates with a unique business model that blends distribution, marketing, and wholesale functions to support its clients.