Sándwiches de Miga (Argentine Sandwiches)

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

There were many things I expected to taste in Argentina. The beef, definitely. And the hot dogs. Big, meaty, bold food, certainly. But I didn't expect to see the dainty little sandwiches that are sándwiches de miga

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. 

sandwiches de miga
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
  • anchovies
  • creamed sweetcorn
  • aubergines

sandwiches de miga

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...


  1. My faves are ham and cheese, which you have toasted the day after; cheese and olives (the olives come chopped and in some sort of very light and white mayonnaise sauce), ham and lettuce; and tuna and tomato.

    I read in the paper a while ago that the origin of this bread is that a group of English engineers in the early 1900 would meet up at Confiteria La Ideal and reminisce about their homes back in England. So one day they asked the cook to make a bread similiar to the one that they used to have back home. And the name given to that bread was "Pan de los ingleses", 'Englishmen's bread"; and this was the first miga sandwich ever made.

    Here's the article with a recipe:

    1. Brilliant, thanks Jorgelina - great info there! I love sandwiches de miga, they're always really fresh-tasting and the bread is so soft. Thanks for sharing all that info x

  2. YES!! I remember these SO WELL when I lived there! Loved these! I also thought it was so funny how they were sold everywhere. I remember even eating these Christmas (Christ Eve night of course, when they really celebrate) along with empanadas, chicken and cake with I'm sure dulce de leche

    1. Yes, Christmas Eve is big there - I miss the food in Argentina so much, especially these!


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