Sandwich de Miga

History

The sandwich de miga is a distinctly Argentine institution, descended from the finger sandwiches of British afternoon tea culture that arrived with immigrants in the 19th and early 20th centuries. Made with crustless, tissue-thin white bread layered with fillings like ham, cheese, tomato and mayonnaise, they are sold by the dozen in panaderías and confiterías across Buenos Aires. Simple, delicate and deeply social, they are the food of celebrations, birthdays and office lunches.

Ingredients

• Crustless thin white sandwich bread (miga bread)
• Sliced ham (jambon)
• Sliced Gouda or Edam cheese
• Tomato, thinly sliced
• Mayonnaise
• Lettuce leaves
• Salt and white pepper

How to Make

1. 1Lay slices of crustless miga bread on a clean surface.
2. 2Spread a thin, even layer of mayonnaise on each slice.
3. 3Build in layers: bread, ham, bread, cheese, bread, lettuce and tomato, bread.
4. 4Press down firmly and evenly with your hands.
5. 5Trim any uneven edges with a sharp knife. Cut into rectangles or triangles.
6. 6Wrap tightly in plastic wrap and refrigerate at least 30 minutes before serving so the layers compress and flavors meld.

Known for it

• Caren Sándwich de MigaAv. Pueyrredón 1881, C1119ACB Cdad. Autónoma de Buenos Aires, Argentina