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Sándwiches de Miga

Serves 12 Appetizer chicken, Appetizers

Sándwiches de Miga

Sándwiches de miga are an unassuming yet essential part of Argentine social gatherings. Originating from Buenos Aires, these crustless, delicate sandwiches are a staple at birthdays, wakes, and office meetings, seamlessly blending into the background while carrying the weight of tradition on their thin, white shoulders. Their simplicity is deceptive; they are a porteño institution, forever present where conversations and toasts abound.

Each bite is a soft, layered affair of ham, cheese, or chicken mayonnaise, sometimes brightened by a slice of tomato. The thin bread absorbs the flavors, creating a unified taste that's rich yet light. These sandwiches are best served on a tray, neatly arranged to offer a visually pleasing and easy-to-grab option at any gathering.

Ingredients

  • 24 slicesthin white sandwich bread, crusts off
  • 200 g (7 oz)ham, sliced
  • 200 g (7 oz)cheese, sliced
  • 150 g (5 oz)cooked chicken, mashed with mayonnaise — optional
  • 2tomatoes, sliced thin
  • mayonnaisefor spreading

Method

  1. Begin by laying out the 24 slices of thin white sandwich bread on a clean work surface. Using a butter knife or a small spatula, spread a thin, even layer of mayonnaise on one side of each slice. This will act as a barrier to prevent the fillings from making the bread soggy.
  2. To assemble the first set of sandwiches, take one slice of bread with mayonnaise side up and place a single layer of sliced ham (200 g or 7 oz) on top. Add a slice of cheese (200 g or 7 oz) over the ham. Place another slice of bread, mayonnaise side down, on top of the cheese to complete the first layer.
  3. For the second layer, spread mayonnaise on the top of the second slice of bread, then add a layer of thinly sliced tomatoes (2 tomatoes). Place another slice of bread, mayonnaise side down, on top of the tomatoes. Repeat this process for each sandwich to create a triple-decker effect.
  4. For the chicken sandwiches, take a slice of bread with mayonnaise side up and spread a generous layer of the mashed chicken mixed with mayonnaise (150 g or 5 oz). Add a layer of thinly sliced tomatoes on top of the chicken. Top with another slice of bread, mayonnaise side down, to complete the sandwich.
  5. Once all sandwiches are assembled, gently press down on each sandwich to ensure the layers adhere well. Wrap each sandwich tightly in plastic wrap to maintain freshness and prevent drying out. Place them in the refrigerator to chill for at least 30 minutes, which will help the sandwiches firm up and make them easier to cut.
  6. After chilling, unwrap the sandwiches and place them on a cutting board. Using a sharp knife, cut each sandwich into rectangles, typically about 3 cm by 8 cm, for easy handling and serving.
  7. To keep the sandwiches fresh and prevent them from drying out, cover them with a damp paper towel or plastic wrap until ready to serve. This will ensure they remain soft and moist, preserving the classic texture of Sándwiches de Miga.