Sandwiches De Miga
By Asado Argentina on May 27, 2008 in Featured, Non-Asado
(Sandwich selection of ham and chopped hard-boiled egg mixed with either tomatoes, roasted red peppers, and green olives.)
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:
Cooked Ham
Cured Ham (prosciutto-style)
Salami
Cantimpalo (smoky Spanish-style sausage)
Turkey
Chicken
Pastrami
Tuna
Blue cheese/roquefort (Mixed with cream or nuts and celery)
Danbo-type cheese
Tomatoes
Hard-boiled eggs
Olives (green or black)
Hearts of palm
Pickles
Roasted red peppers
Peaches
Pineapple
Asparagus
Lettuce
Corn
Anchovies
*** 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.
Geez, it’s almost 7pm and my mouth is watering soooo badly after reading this post. I absolutely love sandwiches de miga =)
Romi | May 27, 2008 | Reply
I know what you mean! Took quite an effort to write this.
Asado Argentina | May 27, 2008 | Reply
Oh my…you wrote about my absolute favourite/most missed food!
AnisVil | May 28, 2008 | Reply
I never realized how good and unique the Argentinian Sandwich de Miga are until too late, when I had already left the country…
hopefully, one can make pretty good sandwich de Miga at home
LapinLove404 | May 28, 2008 | Reply
There is a little shop in north Toronto that sells these. You get about a dozen triples, and often I have sat down and eaten them all.
The one with the olives, eggs, peppers, ham and cheese, they call them “olymipcos”…is that a standard name for the fillings used?
Lazar | May 29, 2008 | Reply
@Lazar
Although there are some places in Argentina that have sandwiches labeled as such, I believe it is more unique to Uruguay. The name, not the type of sandwich or ingredients within. I can’t say if there is a “standard” ingredient list for olimpicos but I’ve seen some versions with ham(or other meats), cheese, lettuce, tomato, and eggs too.
Perhaps the shop’s owner is from Uruguay.
Asado Argentina | May 30, 2008 | Reply
Thanks I seriously have to investigate the combinations and permutations of ingredients with these sanguches de miga
srichard | Jul 30, 2008 | Reply
my absolute favorite snack. you can try to make it at home but the dough in these sandwiches is different that your regular white loaf of bread(wonderbread, etc..). For anybody in the tristate area there is a bakery called Argentina Bakery.
andacagar | Aug 5, 2008 | Reply
We have a bakery in Miami,FL and we sell ‘PAN DE MIGA” bread, we sell to anywhere in the US by fedex. If you are interested you can reach me at 786-306-2191, we only make ‘PAN DE MIGA” The company’s name is Big Loaf corp.
david | Oct 2, 2008 | Reply
HI! I’m an argentine pregnant woman living in edonton, alberta, canada. I need to eat them!!!!! where can i buy them? this place in toronto deliver them to alberta? or the one in miami?
thanks!!!!
lorena | Jan 11, 2009 | Reply
do you send them to canada, alberta (edmonton) ?
lorena | Jan 11, 2009 | Reply
Quiero comprar pan de miga. Vivo en Miami.
Uds venden el pan nomas ?
Cual es vuestra direccion, por favor?
Gracias
Guillermo
Guillermo Fierro | Sep 4, 2009 | Reply
Hola, vivo en Miami necesito comprar pan de miga para re venta, donde lo puedo hacer? Trate Slim & Soft, pero no ofrecen descuentos.
Gracias
Jose | Sep 20, 2009 | Reply
Hola!
Me podrias decir a que negocio te referis en tu comentario? Quisiera conseguir esos sandwiches en Toronto, y necesito informacion.
Gracias
Silvia | Dec 19, 2009 | Reply
They look great and I would cut off my right arm to get good pan de miga in Phoenix.
Rd | Jan 1, 2010 | Reply
Where is this little shop in Toronto?
Fabi | Jan 10, 2010 | Reply
Just in Argentina and I miss them already…But I’ve found a great and very similar substitute that I can make myself! Pepperidge Farm makes a loaf called Very Thin in both white and wheat. Buy it–why not buy 2? I’ve used Oscar Mayer Deli shaved ham and Sargento provolone cheese with a thin scraping of Hellman’s mayo to make the very basic sandwich de miga. I didn’t cut off the crusts. A huge hit at home–my husband and Argentine born son can eat them as fast as I can build them. Have added finely shredded lettuce and thinly sliced roma tomatoes too for a great bite. My next plan is with olives and egg. Fun,easy and really feeds your craving.
carinal | Jan 26, 2010 | Reply
If you are willing to buy a house, you would have to get the loan. Furthermore, my father commonly uses a small business loan, which seems to be the most fast.
GaleBEACH | Mar 7, 2010 | Reply