My husband's cousin runs a bakery and very kindly brought a stack of these sandwiches for me to sink my teeth into. The name translates as 'crustless sandwiches'. The bread isn't like any bread we have at home - it's bright white, extremely thin and very light. It's baked in great big loaves which are then sliced thinly just for making these. The flavour and texture wasn't unlike the milk bread we get here, although if you want to have a go at making them you'd do worse than cut the crusts off a few slices of Warburton's fluffy medium-sliced white. But it's not exactly the same.
|Sándwiches de miga - in Argentina|
Sándwiches de miga are sold in bakeries and rarely made at home. Fillings-wise you'll see aubergine, creamed sweetcorn, ham, cheese and also palm hearts, thinly-sliced and snuggled up against salsa golf - a pink Marie Rose-style sauce.
You can have three layers of bread or two: I love the three, the middle slice of bread artfully keeps any soggy ingredients (tuna mayonnaise/salsa golf) away from any crisp salad leaves or cheese.
Here are some flavours of Sándwiches de Miga, in case you fancy making some at home:
- egg mayonnaise, lettuce, sliced green olives and ham
- ham and cheese (along with one or more of the following: tomato, avocado, lettuce, egg mayonnaise, green olives, roasted red peppers)
- ham, cheese and pineapple
- ham, lettuce, cheese and palm hearts
- creamed sweetcorn
|My clumsier attempt at sándwiches de miga at home: the cheese should be very thinly sliced, not in big clumps as in the pic (daintiness was never my strong point), Tasted good, though...|