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HomeLatest NewsSandwich de miga, argentinian recipe: how is it different from sliced ​​bread?

Sandwich de miga, argentinian recipe: how is it different from sliced ​​bread?

If we were asked about typical food Argentinamany of us would come to mind pancakes with meat. For others caramel. And also hot meat. But there is much more. South American cuisine is all the rage in Europe, and more and more restaurants and specialty stores with Latin American flavors are popping up in Spain, including from Uruguay, Peru or Venezuela, among others. While there are many similarities with our cuisine, there are some foods that are made with slightly different ingredients. For example, sandwich.

Yes, sandwich. Although it may not seem like it, it is made from a different kind of bread. In Spain it is eaten with sliced ​​bread.. In Argentina with breadcrumbs. The main difference between the two is that “breadcrumbs are much more thinner and sliced“explains Ana Antolini, an Argentinian and co-owner of Tita de Buenos Aires stores in Madrid. This is food that “very present in bites (snacks),” he adds. Although this is also an option for a light dinner, for example. The advantage of any type of sandwich is that they are prepared quickly and easily.

How is crumb bread made?

Despite the similarity of nutrients, breadcrumb is much more compactbut it’s also flexible. It is usually done with leaven with fresh yeast and baked for 2 hours. It is then left alone for about 24 hours until bark removed and cut into slices narrower than sliced ​​bread.

Being thinner, Argentinean sandwiches are usually made up of three loaves, which is more difficult with sliced ​​bread as they can be formed into a ball if not toasted. Thus, in Argentina they are known as triple crumb sandwiches a what we have always called three-tiered sandwiches here. The inner cut divides them in half, with the ability to fill with different ingredients if we so desire.

Where can we eat them in Madrid?

There are stores that sell these breadcrumbs, which allows us to make them. themselves at home. It is recommended to keep them in fridge cover with damp cloth to retain moisture. It is also not recommended to add excess mayonnaise. Otherwise, they can be eaten. with or without toast. And we can add all the ingredients we want. according to our taste.

But if we want to buy them already made, in Titus shops from Madrid there are up to six different types: “The one with ham and cheese which is usually served toasted for breakfast or an appetizer, to which we add mayonnaise, tomato and egg (already cold). And they really like the ones from baked chicken breast, hand-cut with celery, mayonnaise, lemon juice, mozzarella and egg or variant tuna with onions purple, white onion, red pepper, tomato and egg. We are preparing another one with whole grain bread, which has serrano ham and mozzarella and finally one with Roquefort Cream Cheese, chopped nuts, cheese and ham,” says Ana Antolini.


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