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Sándwich de miga
Crustless ham and cheese sandwiches
Sándwich de miga: crustless, wafer-thin white bread sandwiches with ham, cheese and egg
Birthday parties, office farewells and afternoon tea in a Buenos Aires confitería all bring out trays of sándwiches de miga: triple-decker sandwiches of paper-thin, crustless white bread with butter or mayonnaise and fillings of ham (pork) and cheese, egg, tomato, lettuce or olives, cut into neat rectangles. Specialist bakeries sell the large, very thin pan de miga sheets for them; at home, a soft sandwich loaf sliced thin and rolled flat works. They should be soft, moist and delicate, never dry at the edges. Dry sandwiches are the usual problem, so spread the mayonnaise right to the corners and keep finished trays under a damp tea towel. Chef's tip: assemble, wrap the stack in cling film and chill it for 15 minutes before trimming the crusts; the layers set and the knife cuts clean edges.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 12 slices very thin white sandwich breadcrusts on for now; roll each slice thinner with a rolling pin
- 1 ⅜ oz buttersoft
- 6 tbsp mayonnaise
- 5 ½ oz cooked hamthinly sliced
- 5 ½ oz mild cheesethinly sliced, such as Gouda or Edam
- 2 eggs
- 1 tomato (optional)very thinly sliced
- 4 lettuce leaves (optional)
- 1 pinch salt
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Method
0/5 doneStep 1: Put 2 eggs in a pan of cold water, bring to the boil and simmer for 10 minutes, until hard-boiled. Cool in cold water, peel and slice thinly.
10 minStep 2: Lay out 12 slices very thin white sandwich bread. Spread four slices with 1 ⅜ oz butter and the rest with 6 tbsp mayonnaise, right to the edges.
Step 3: On each buttered slice, layer 5 ½ oz cooked ham and 5 ½ oz mild cheese. Cover each with a slice of bread, mayonnaise side down, then spread its top with a little more mayonnaise.
Step 4: Arrange the egg slices on top, with 1 tomato and 4 lettuce leaves if using, and a pinch of 1 pinch salt. Cover with the last slices, mayonnaise side down, and press gently.
Step 5: Wrap the stacks in cling film and chill for 15 minutes. Trim off the crusts with a sharp serrated knife and cut each stack into two or three rectangles.
15 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 23 g
- Carbs
- 36 g
- Fat
- 31 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sándwich de miga take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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