Argentine Crustless Tea Sandwich

Sándwich de miga is an Argentine classic for gatherings and parties, made with crustless soft white bread, butter, and layers of cold cuts, cheese, and other fillings.

Its origin traces back to Turin, Italy, where it was created as a Mediterranean adaptation of English sandwiches, and it arrived in Argentina through Italian immigration, becoming a must-have at celebrations.

Argentine Crustless Tea Sandwich

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• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Appetizer
• Cuisine: Argentine

Print Recipe

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Ingredients

• 12 slices of crustless sandwich bread
• 100 g of butter, softened (about 3.5 oz)
• 150 g of cooked ham, sliced (about 5.3 oz)
• 150 g of processed cheese slices (about 5.3 oz)
• 2 of tomatoes, thinly sliced (optional)
• 100 g of blue cheese (optional, for a variation) (about 3.5 oz) (optional)
• to taste of mayonnaise (optional)

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Instructions

1. Butter the bread, spread butter on one side of each slice of bread.
2. Assemble the filling, place a slice of ham and a slice of cheese on one of the buttered bread pieces.
3. Add tomato (optional), add thin tomato slices if using, making sure they’re not too wet.
4. Close the sandwich, cover with another slice of bread, butter-side in.
5. Build layers (optional), for a triple sandwich, repeat the assembly with one more filling layer and a third slice of bread.
6. Cut, cut each sandwich into triangles or rectangles, depending on your preferred presentation.
7. Store, if making ahead, wrap in a damp cloth and refrigerate so the bread doesn’t dry out.

Tips for getting them right

• Buttering the bread helps keep the filling from making it too soggy, so it stays fresher longer.
• If using tomato, drain it well before adding it, since excess liquid can soften the bread.
• A damp cloth is key to keeping the sandwiches fresh if made the day before.
• Cut the sandwiches right before serving so they look neat and the edges don’t dry out.

Traditional variations

• A classic variation combines blue cheese with pineapple instead of the ham and cheese filling.
• They’re also made with pastrami, tuna, or vegetables, depending on each household’s taste.

How to serve

Sándwiches de miga are served cold, cut into triangles or rectangles, as an appetizer or to share as part of a spread.

They’re a must-have classic at Argentine birthdays, parties, and family gatherings.

Recommended sides

• Soda
• White wine
• Olives

Did you know?

Sándwich de miga originated in Turin, Italy, where it was created as a Mediterranean adaptation of English sandwiches, with flavors and ingredients typical of the region.

It arrived in Argentina with Italian immigration and became a must-have classic at celebrations, since it can be made ahead of time and eaten easily by hand.