The Chilean sándwich de miga is a crustless triple-decker sandwich made with three slices of soft sandwich bread spread with mayonnaise and two fillings, classically ham and cheese, or tomato with lettuce and hard-boiled egg, trimmed neatly at the edges. It takes 15 minutes to prepare and serves 4 people.
It is a classic at family gatherings, birthdays, and office parties, simple and endlessly versatile.
How to Make a Sándwich de Miga?
Sándwich de miga is ideally made with square crustless sandwich bread, white or whole wheat, stacked in 3 slices with 2 layers of filling. Ham and cheese is the classic, but the combinations are endless.
Nutritional Information
Each serving of sándwich de miga contains approximately 200 kcal, 20 g of carbohydrates, 10 g of fat, 7 g of protein, 1 g of fiber, 3 g of sugars, 70 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Sándwich de Miga Recipe
Preparation: 15 minutes
Servings: 4 people
Ingredients
- 24 slices of sandwich bread
- 4 slices of ham
- 4 slices of cheese
- 3 hard-boiled eggs
- 1 large tomato
- 1/2 head of lettuce, shredded
- Homemade mayonnaise
- Fine salt
Instructions
- Wash the tomato, peel it carefully, and cut it into thin slices. Slice the hard-boiled eggs thinly and cut the washed lettuce into thin strips, keeping each ingredient separate. Lay out 4 slices of bread on a clean surface, trim the crusts, and spread each with a thin layer of mayonnaise.
- Place a slice of ham on each, cover with a second slice of bread, spread with mayonnaise, add a slice of cheese, and top with a third slice of bread. Press gently and trim any overhang.
- Repeat with 4 more slices of bread spread with mayonnaise, topped with tomato slices, a second slice of bread, more mayonnaise, lettuce and egg, and a third slice. Press gently and trim the edges with a knife. Repeat until all the bread is used.
Additional Tips
Use three layers
The three slices of bread give the fillings stability, so the sandwiches cut neatly.
Vary the fillings
Try chicken, mushrooms, spinach, asparagus, turkey, tuna, or bacon.
Keep them covered
Cover the sandwiches with a damp cloth or plastic wrap so the bread does not dry out.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White bread | Whole wheat bread | 1:1 | Heartier |
| Ham and cheese | Chicken and avocado | 1:1 | Fresher |
| Homemade mayonnaise | Butter | Thin layer | Richer |
| Tomato | Roasted red pepper | 1:1 | Sweeter |
Frequently Asked Questions (FAQs)
1. What bread is best?
Square, crustless sandwich bread, white or whole wheat, soft enough to press together.
2. Can I make them ahead?
Yes, a few hours ahead, covered with plastic wrap or a damp cloth in the refrigerator.
3. How do I cut them neatly?
Use a long, sharp knife and press gently; trimming the edges after assembling gives clean sides.
4. What fillings are traditional?
Ham and cheese, and tomato with lettuce and hard-boiled egg, but avocado, chicken, and tuna are also popular.
What Is a Sándwich de Miga?
Sándwich de miga is a Chilean crustless triple-decker sandwich made with soft sandwich bread, served at parties, wakes, and celebrations.
Origin of Sandwich Bread
Sliced sandwich bread developed in 19th century Britain as a practical way to keep and cut bread evenly, and it is now used worldwide.
Did You Know?
Similar crustless sandwiches are popular across Latin America, such as the Argentine sándwich de miga and the Peruvian sándwich triple.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Cold Canapés
- Chilean Stuffed Ham Rolls
- Chilean Ham and Cheese Rolls
- Chilean Diplomático Sandwich
