Sándwich de Miga Dulce
The sweet end of the Argentine miga tray: dulce de leche on a thin crustless pan de miga slice, descended from the tea sandwiches that porteño confiterías like Las Violetas sold by the dozen.
The sweet end of the Argentine miga tray: dulce de leche on a thin crustless pan de miga slice, descended from the tea sandwiches that porteño confiterías like Las Violetas sold by the dozen.
The doble is the layered Argentine miga counted by its fillings, two of them, stacked across three crustless slices, the pairing build whose very name is a Rio de la Plata counting quarrel.
Vegetable miga sandwich; various vegetables.
Blue cheese miga sandwich; often with walnuts.
Cheese and tomato miga sandwich.
Hearts of palm miga sandwich; palmitos (hearts of palm) with mayonnaise—very Argentine.
Lettuce and tomato miga sandwich.
Argentina's crustless ham-and-cheese tea sandwich, sliced from a loaf made to be all crumb and bought by the dozen at the bakery counter. Once a luxury of the grand confiterías.
Raw (cured) ham miga sandwich; with jamón crudo (similar to prosciutto).
Cooked ham miga sandwich.
Dulce de leche miga sandwich; for merienda (afternoon snack).
Corn miga sandwich; creamed corn with cheese.
Tuna miga sandwich; tuna salad filling.
Pineapple and cheese miga sandwich; sweet-savory combination.
Flank roll sandwich; matambre (thin flank cut, sometimes stuffed and rolled) in bread.
Cold matambre sandwich; matambre sliced cold.
Llama meat sandwich; in Jujuy, Salta regions.
Tongue sandwich; boiled beef tongue, sliced.
Argentina's plainest fiambre sandwich, cooked ham on a buttered crustless loaf, carries two migrations inside it: a tramezzino that came up from a Turin café.
Hot ham and cheese sandwich.