Not much of an explanation is needed for these beauties. Note: In Argentina, miga, or translated as crumb, primarily refers to the internal part of bread.
1. Take a super large pullman loaf (pan de miga gigante); white or whole wheat. Height and width average around a sq. foot (30cm x 30cm) and length of about 18in. to 22in. (45cm to 50 cm) in size.
2. Trim off crust so that non of the browned part remains.
3. Cut into thin slices. 1/3 inch (1 cm) thick.
4. Skip all of the previous steps and buy large pre-sliced squares at a store.
5. Choose whether you want two or three slices of bread. For simples or triples, respectively.*
6. Lightly smear mayonnaise or whipped butter on what will be the inner sides of the bread.
7. Choose your ingredients.**
8. Layer those ingredients between the slices of bread but try not to overlap anything.
9. Slice 4 equally-sized (i.e. 8cm x 32cm) rectangles. Slice each of those in half (8cm x 16cm). Leave as is or cut those in half to create even 8cm squares. (Many Restaurants and some take-out establishments offer these sandwiches in larger wedge shapes as pictured.)
10. Serve just as they are or toast them a bit to create tostadas.***
Although quite popular at putting hunger at bay at around “tea time” until dinner, it is not uncommon to see these tasty treats eaten at, well, any time of the day. When time is short and lunch needed, a trip to the nearest bakery is in order for a quick selection of pre-made sandwiches. Or, do numerous mouths need feeding in a few hours at a birthday party or other informal celebration? A servicio de lunch(lunch service) that offers special rates for large custom orders is just a phone call away.
* Simples have one or two items between two slices of bread while triples have two or three items sandwiched between three slices. The latter typically has ham or cheese in one layer and whatever else in the other (as pictured above.)
** Common or slightly uncommon toppings:
Cured Ham (prosciutto-style)
Cantimpalo (smoky Spanish-style sausage)
Blue cheese/roquefort (Mixed with cream or nuts and celery)
Olives (green or black)
Hearts of palm
Roasted red peppers
*** If you are ever in Argentina and feeling hungry–doesn’t matter what time of day, duck into a café offering local fare and ask for a tostado de jamon y queso. A good place will not skimp on the cheese and they might even use their own house-made bread. When you get back home, try not to remember too much or your mouth will tingle.