Sandwiches!
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Who does not love a good sandwich? It was invented – or perhaps just popularized – by the Earl of Sandwich in 1762, who supposedly asked for some meat between slices of bread so as not to interrupt his gambling streak. And that first sandwich? Likely cold, salted beef between slices of toast, a way to eat with one hand while gambling with the other. Here are a few local variations.
MADRUGA BAKERY
Madruga Bakery is easily the busiest bakery in the Gables, with a loyal following for its artisanal breads, pastries, and sandwiches, so get there early. At 9:30 am, the sandwich selection becomes available, including the Smoked Salmon Sandwich ($13) that we tried. Served on a toasted baguette with thinly cut smoked salmon and dill cream cheese, it’s cool and tangy – and almost as good as their incredible roast beef on rye.
Madruga Bakery – Smoked Salmon Sandwich
1430 S Dixie Hwy (on Madruga Ave).
FUKU
With a casual, bright interior, Fuku brings to Miracle Mile the Sando, a sandwich popular in Japan that consists of deep-fried chicken served between slices of soft, crustless Japanese “milk bread.” The chicken here is well brined before it’s fried, giving it a juicy, salty flavor – and who doesn’t love fried chicken? Add Fuku mayo, pickles and a butter-toasted potato roll (our version of milk bread) and you’ve got a winner.
Fuku – The Sando Deep-Fried Chicken Japanese Style
135 Miracle Mile.
JHOLANO’S DELI
Jholano’s Deli is a small but well-stocked deli with an extensive menu of cold and toasted sandwiches. We opted for The Jholano ($20.99), wrapped in butcher paper and pressed on focaccia with prosciutto di Parma, mortadella, hard salami, and brie that melts into every bite. The fig jam steals the show, bringing a natural sweetness that softens the slightly peppery arugula and saltiness of the salami.
Jholano’s Deli – The Jholano With Prosciutto
1390 S Dixie Hwy #2122
SANGUICH
Located in The Plaza Coral Gables, Sanguich is known for its fresh Cuban bread. We ordered the Sanguich de Miami ($14.25) and the Pan con Bistec ($15.75), both toasted golden brown. The bread was perfect, crisp on the outside, soft inside, and pressed just enough without flattening everything. The Sanguich de Miami was stacked with turkey, smoked bacon, Swiss, lettuce, tomato and mayo; the Pan con Bistec was heartier, with tender steak, mojo rojo and crispy potatoes.
Sanguich – Pan Con Bistec With Cheese
111 Palermo Ave.
FRANKIE & WALLY’S
Newly opened on Ponce, Frankie & Wally’s is already making a name for itself with overstuffed sandwiches and fresh flavors. We tried the Oh Honey ($22) with oven-roasted honey turkey, bacon, cheddar, arugula, tomato, mayo and honey mustard. It hits that sweet-andsavory balance just right. The Chopped Cheese ($29) is made with Wagyu beef, American cheese, onion, lettuce, tomato and bodega sauce. It’s rich, messy and incredibly satisfying. The sandwiches are pricey but loaded with high-quality meat.
Frankie & Wally’s – Oh Honey With Honey Turkey
2526 Ponce de Leon Blvd.