The Best Sandwiches In Miami

Miami is a sandwich city, and here is our starting lineup.

Like putting down your phone or petting a dog, a sandwich is never a bad idea. Especially the ones on this guide. These are our favorite sandwiches in Miami, and they’ve been there for us through miserable Wednesdays, late-night meals, and every other occasion where we needed some form of bread hugging delicious ingredients. The versions on this guide range from Miami classics to Balkan and Pakistani sandwiches. The one thing they all have in common? Our unwavering love. And, well, they’re all sandwiches.



This sandwich is a knife and fork affair that will make you feel like Portuguese nobility while you’re slicing into it. And yet, it is also such a gluttonous, sloppy, beautiful mess of a thing we crave in our lowest hours, like when we’ve had one too many caipirinhas followed by a pisco sour (for comparison, of course) the night before. Here’s what it is: steak, ham, bacon, chorizo, and cheese between two slices of Majestic’s own white bread topped with a fried egg, surrounded by fries, and drenched in beer-spiked tomato gravy. We need a digestive enzyme just describing it. Definitely bring reinforcements to help you finish it. They really should post photos of all those who’ve finished one themselves.

Smoked Turkey BLT

Ever since Hometown Barbecue opened in Miami, people have been telling us to try the smoked turkey BLT. We usually nod politely before proceeding to order ribs or brisket, but when we finally decided to give it a try, we felt like writing a heartfelt apology to all the people we ignored. You all were right—this sandwich is amazing. The turkey is smoky and so much juicer than the Thanksgiving birds we’ve consumed over the years. It’s served on Tempur-Pedic soft pullman bread and comes with an “avocado mayo” that is our new favorite condiment. And now we will be the ones begging strangers to order this.

Fried Chicken Sandwich

This Little River nano-brewery makes our favorite fried chicken sandwich in Miami. The first and most important thing you'll notice about it is the gorgeous slab of fried chicken that is almost (but not quite) too big for its toasted, buttery bun. After that, it's just perfection at every level, from the pickle ratio to the shredded lettuce that adds a refreshing crispness. Could another fried chicken sandwich come along to dethrone it? Maybe. But that’s going to be a tough task—especially because this thing pairs so well with the beers Off Site brews.

Pretty Much Anything

There are few sub shops in Miami that overstuff a hoagie roll the way they do it here. It’s seriously a feat of engineering to see how much gets stuffed into each sub. There’s not a single sandwich we recommend here because the whole point of hungry bear is customization and the hedonistic possibilities of your own hungry imagination. You can start with one of their own unique creations, like the oriental chicken, which features shaved chicken, a sweet/spicy sauce, and crunchy noodles. You can then add cheeses, condiments, vegetables, and sauces to make it your own beautiful little monster. And nobody here will judge you for it.

Chicken Caesar Hoagie

Most people come to Old Greg's for the pizza. We used to do that too. But after tasting a couple of Greg's hoagies, it's going to be very difficult to stick to pizza at the Design District spot. They offer about four hoagies, including a cheesesteak and meatball parm. But their two chicken options—chicken parm and chicken caesar—are our favorites. If we have to make the very difficult decision of getting just one, we're going with the chicken caesar. It is, essentially, a chicken caesar salad that saw a shooting star and wished to become a sandwich. Thin, tender chicken cutlets are stuffed between a perfectly crunchy house-baked hoagie roll. But what really makes this sandwich is the little gem lettuce, pickled cubanelles, and an outstanding caesar dressing that acts as a condiment. Ask nicely for a little extra on the side.

Bun Kebab

This sandwich may look like a burger, but don’t be fooled. It’s what’s on the inside that counts when it comes to sandwiches. Or at least that’s what we tell ourselves so that this baby can make it on the list. What you won’t find between the buns of this Pakistani street snack is a ground meat patty. Instead, you’ll find a shami kebab, which is sort of like a spicy croqueta made with lentils and beef that’s shaped into a patty. It gets dressed with lettuce, tomato, onions, fresh cucumber, and cilantro. You can get it mild with ketchup or spicy with mint and green chile chutney. It’s hearty but has a bright, almost refreshing quality thanks to the spices and veggies. Lazeez only does takeout at the time of this writing, but these are sandwiches meant to be eaten on the move, so go next door to the Desi market, grab a Pakola, and enjoy it the way they do in Karachi.

Pljeskavica Gurmanska

This Balkan sandwich has everything we love about a bacon cheeseburger, but it’s too much of its own thing to be lumped into the burger family tree, even if it does feature a ground meat patty. That patty is about the size of your face, seasoned, blended so that it’s springy like a sausage, and stuffed with a mild, stretchy cheese. It’s then packed into a pita with pancetta and vegetables along with kajmak, a tart sour cream/cream cheese hybrid, and ajvar, a zippy red pepper spread. You can try to pick up the whole thing and eat it. But we recommend cutting it into wedges like a pizza. 

Mulberry St.

7th Cafe is an Allapattah breakfast and lunch spot with a menu featuring all sorts of really good NYC-inspired breakfast and lunch dishes—including a sandwich stuffed with some of our favorite cold cuts in the universe. They call it the Mulberry St., and it comes with the holy trinity of deli meats: salami, coppa, and mortadella. There's also provolone, lettuce, tomato, vinaigrette, and pepperoncini involved—and the whole thing is served on a baguette that’s sturdy but won’t chip a tooth. It's great for takeout because it travels so well, but we've also planned entire weekday lunch breaks specifically around this sandwich.

Sarussi Original

Depending on which location you visit, this sandwich will go by the original Cuban or Sarussi original. Regardless of what you call it, it’s definitely original but not quite the garden variety cubano. Yes, there is roast pork, ham, and cheese—but the ham is a sweet shaved variety and there’s mozzarella instead of swiss cheese. There are pickles, but instead of mustard, Sarussi squirts on their tangy, garlicky secret sauce. These sandwiches are made on fluffy Italian bread, toasted in a pizza oven, and brushed with garlic butter after coming out. The world would be a better place if everything was brushed with garlic butter, wouldn't it?

Pulled Chicken Sandwich

Foirette is a vendor inside MIA Market that specializes in rotisserie chicken. And one amazingly brilliant thing they do with that chicken is pull it into tender strips and put it between a brioche bun with scallion, cucumber, avocado, and a chili bonito aioli. Every bite is a little crunchy and creamy, and somehow it all stays together until the last delicious strip of tender chicken. That is, unless your sandwich dexterity needs some work.

Pan con Minuta

Coming to La Camaronera and not ordering a pan con minuta would be like coming to La Camaronera and not ordering a pan con minuta. We tried to think of a more extreme metaphor, but we simply can’t. The pan con minuta, if you’ve never had one (you poor thing), is a lightly fried snapper filet (tail included) on a Cuban bun with diced white onions, ketchup, and tartar sauce. It’s simply a deep-fried miracle. The snapper is just crispy enough on the outside, but still incredibly juicy and tender on the inside. The onions add texture and the ketchup and tartar sauce form a great condiment duo.


To be clear: every sandwich at Proper Sausages is amazing. But we have a particularly strong love affair with the BLT. Like all of life’s great pleasures, it’s simple. Bacon, lettuce, tomato, mayo. And yet, it doesn’t taste simple at all, because the tomatoes are fresh and local and as plump as a water balloon that’s about to pop. The bacon is absurdly good and cut nice and thick. And the Portuguese muffin adds just enough sweetness to balance with the salty bacon. This sandwich is a testament to the power of quality ingredients, and if we don’t eat at least one a month, we’ll start being mean to our loved ones.

Disco De Lechon

The little disco volador deserves a spot on Miami’s sandwich Mount Rushmore. The Cuban sandwich (whose name means “frisbee” in English) is essentially a little pocket of filling enclosed in a circle of crispy, toasted bread. And no one in Miami does them better than Caja Caliente. They offer discos stuffed with queso, croquetas, and vaca frita. But we really like the disco de lechon, because it’s lechon stuffed inside buttery, toasted bread and there is simply no statistical possibility where that combination is not going to be delicious.

OG Classic Bánh Mì

Tran An serves a few different versions of bánh mì, but our favorite is the OG Classic. It comes stuffed with a house Vietnamese pork roll, head cheese, and a generous smear of country pâté. It's an intensely salty, savory mixture of meats that gets balanced out beautifully by crunchy cucumbers, shaved carrots, pickled slaw, and herbs. It's all wrapped up in the ideal bánh mì baguette, which is flaky and crispy outside, soft and tender inside.

The Stanzione

Like nearly every restaurant on the planet, Stanzione started making sandwiches during the pandemic. We are extremely not complaining about this, because their Italian subs turned out to be excellent. And in even better news, they’ve joined the menu permanently. The one we love most is the Stanzione—a hefty combo of prosciutto cotto, sopressata, mozzarella, onion, tomato, lettuce, and house dressing. It’s everything we want in a big Italian sandwich: meaty and cheesy with a chewy bread infused with just a touch of oil and vinegar. We still remember it fondly, like that middle school best friend you lost touch with. You should call them—right after you order this sandwich.

N’duja, Salami, And Mozzarella Panini

In more big Italian sandwich news: this n’duja, salami, and mozzarella panini from Botta. It’s one of our favorite to-go sandwiches because Botta is quick and convenient, with a little ventanita and a parking lot where you can pretty much always find a spot. The ratios of the n’duja, salami, and mozzarella are just right, and it has a slight muffuletta vibe thanks to an olive spread they use. But the best part about this sandwich might just be the fresh, crispy focaccia.


La Sandwicherie is not the sandwich you seek out for a light Monday lunch. You order from La Sandwicherie to be comforted by a small mountain of bread and cheese and as much vinaigrette is left in the squeeze bottle. Maybe it’s been a hard day or you’ve had between three and six cocktails. When that’s happened to us, we go for the Alaskan, which comes with smoked salmon and glacial wedges of mozzarella. There are Sandwicherie locations in Wynwood, Brickell, North Beach, and Coral Gables, but our heart will always belong to the South Beach location, where this sandwich has, on many occasions, acted as a hangover-eliminating sponge after a long night of drinking at Mac’s.


The Rachel is essentially a reuben sandwich that swaps pastrami for the usual corned beef. And the version at Kush Hialeah (formally known as Stephen’s Deli) is just beautiful. The grilled rye is crunchy on the outside, and soft and chewy inside. There’s enough pastrami, but not too much, like one of those overstuffed deli sandwiches that requires you to unhinge your jaw like an anaconda. And the Swiss cheese and coleslaw cut through the fattiness of the pastrami like a bright sun shining through a meaty cloud.


There are few places in the city that do sandwiches as deliciously as Tinta Y Cafe, a small shop with locations in Coral Gables and Miami Shores. You should make it your goal to try every sandwich on the menu here, especially the Patria, their version of a Cuban sandwich. They bend the rules here just a little by adding mortadella and using a baguette rather than Cuban bread. But rules are meant to be broken, especially when they taste this good.

Salmon Reuben

Zak The Baker is probably responsible for about 80% of the sandwiches in this city, since a ton of restaurants use their bread. But no one puts that bread to better use than the Wynwood bakery itself. Every sandwich here is a great choice, especially any option that utilizes Zak’s incredibly good salmon bacon. But the salmon reuben is a Zak classic we order often, and generally eat within 15 seconds. If you, too, fall in the venn diagram of people who like both salmon and reuben sandwiches (we have to assume it’s a big circle), then this is the move.


The chivito is the national dish of Uruguay and you’ll find a stellar version at 1811, a Uruguayan and Paraguayan food truck that parks in Edgewater Tuesday through Sunday starting around 5pm. It’s a messy but delicious combination of sliced beef tenderloin, ham, cheese, bacon, and a fried egg. To consume this, you will need somewhere between three and seventeen napkins, as well as a dining companion who won’t judge you for getting yolk all over your cheek.

Pretty Much Anything

We tried (and failed) to pick a favorite sandwich from Babe’s. But we just can’t. They’re all too good: the bacon banh mi, Montreal smoked pastrami, Italian roast pork, Cuban sandwich, BLT. Please, do us a favor and order them all. Just maybe not at once. Start with the Cuban—which is outstanding—and then maybe venture into the smoked pastrami and bánh mì. And after you’ve tried them all, don’t feel bad if you, too, simply can’t hurt the feelings of Babe’s sandwiches by picking a favorite.


We could easily load this guide up with all sorts of delicious Cuban sandwiches, but we already have a Cuban Sandwich guide, so we’re going to be more selective here. Of course, there is simply no way we can have a guide with the words “favorite” and “sandwiches” and not feature Sanguich De Miami. It is still home to the platonic ideal of a Cuban sandwich, a perfect example of the combined powers of ham, roast pork, pickles, mustard, and swiss cheese between two triangular slices of pressed Cuban bread. But they also have an outstanding pan con bistec as well as the sleeper hit of the menu, the Sanguich De Miami, which is basically a BLT with swiss cheese and turkey.

King Guava

A bagel is not always a sandwich, but when you stuff it with more than three ingredients (as they do at MiMo’s El Bagel) it becomes a bagel sandwich, at least in our opinion. Disagree if you’d like, but one thing that is not up for debate is that El Bagel is great. This is probably why they often sell out before some people have even woken up. But on the days when we are lucky enough to place an online order while supplies last, we get the King Guava. If you prefer something more savory than sweet, go for the EB Original. But if you’re like us, you will love the sweet/salty contrast of the guava marmalade, bacon, potato stix, and slightly runny egg. If you are also like us, you’ll get half this sandwich on your face while inhaling it over the sink.

Croqueta Preparada

We are eternally grateful to the person who came up with the idea to put croquetas inside a Cuban sandwich. We think of that person fondly every time we come to Enriqueta’s in Edgewater and order a croqueta preparada. The croquetas get all squished and spread throughout every corner of the sandwich like a condiment. They bind everything together and somehow do the impossible: improve an already perfect sandwich.

Pan Con Bistec

Mary’s Cafe is open 24 hours a day and the building pulls double duty as a laundromat. You won’t have to worry about spilling crumbs on some poor dude’s towels though. The food portion of Mary’s takes place outside on the sidewalk, where a small crowd is usually eating one of Mary’s many sandwiches. Chances are, at least one of those people are eating the pan con bistec, because it’s great and stuffed generously with potato sticks. If you are looking for some late-night food after a long night of doing none of our business, this is what you need.

Frita Original

We, personally, do not believe that a burger is a sandwich. But we also don’t believe that a frita is a burger. But rather than sit here like a piece of short-circuiting artificial intelligence, we just decided to include a frita on this guide. Just to be safe. And our favorite version in Miami is from El Rey De Las Fritas. The menu includes eight varieties, but the best is still the frita original: a mixture of spiced meat and onions placed onto a Cuban bun, and then topped with a Dikembe Mutombo-sized handful of crispy potato sticks.

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