Argentinian Sandwich de Miga

This recipe for making sandwiches is painless and effortless. You do not need to do a lot of work in the kitchen to get these simple sandwiches ready. In Argentina, a party isn't a party without plates of Sandwiches de Miga to munch on.

5 from 1 vote

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Course: Appetizer, Hand Food, Lunch, Snack

Cuisine: Argentina, South American

Prep Time: 15

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Small bowl

Ingredients

18 slices Soft, thin white bread
6 oz Mayonnaise
1 mediuml Lemon
6 slices Ham (Sub: jamon)
6 slices Provolone cheese (sub: American or cheddar cheese slices)
6 leaves Iceberg or romaine lettuce, sandwich size
4 large Hard-boiled egg, finely chopped
Salt to taste

US Customary - Metric

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Instructions

Make hard-boiled eggs. Squeeze lemon juice into a bowl and whisk in mayonnaise to get a smooth creamy mixture.
Trim the crusts off each slice of bread. Spread mayonnaise evenly over 1 side of each bread slice. In order, lay 1 slice of ham and 1 slice of cheese over the mayonnaise side of 1 slice. Place another slice with mayonnaise side-up. Add eggs, salt, and lettuce. Top with another slice of bread, this time mayo side-down. Compress the sandwich lightly. Serve on a platter, either whole or cut in half or fours.

Notes

Although ham and cheese are far and away the most popular versions, other interesting combos of three are often available. Some suggestions are combinations of Jamon, turkey, cheddar cheese, Roquefort cheese, roasted red peppers, olive, cream cheese, and avocado.
These sandwiches always have the crusts removed and include three slices of soft white bread.

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