1. Little Bread
At Alberto Cabrera's not-so-little sandwich shop that could, the classic Cuban gets a grown-up twist. It begins with the bread, which is a blend of Pullman and Cuban and baked every morning at Little Bread's big brother, Bread + Butter. But pillow-like yet subtly crisp bread is only the beginning. Instead of using traditional sliced pork, Cabrera cures pork-belly slabs overnight before cooling, pulling, and blending the tender meat with more fat. The result is a juicy and succulent third-generation Cuban anchored by French-inspired pork rillettes. It’s then crowned with Swiss cheese, bread-and-butter pickles, red-wine mustard, and Molinari salami (like they do in Tampa). Yep, salami on your Cuban. Life might never be the same.