Sándwich de miga: Difference between revisions
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'''Sandwiches de miga''' are popular food items in [[Argentina]], [[Chile] and [[Uruguay]], where they are consumed mainly at parties.<ref name=mg-2012apr17>{{cite news |url=http://www.montrealgazette.com/life/Sandwich+Club+Napo+Sandwich+miga/6473751/story.html |title=Sandwich Club: Napo's Sandwich de miga |newspaper=[[Montreal Gazette]] |date=2012-04-17 |first=Sarah |last=Musgrave}}</ref> The sandwiches de miga are similar to the English [[cucumber sandwich]], which is a typical [[Tea (meal)|tea-time]] food, and resembles the Italian [[tramezzino]]. |
'''Sandwiches de miga''' are popular food items in [[Argentina]], [[Chile]] and [[Uruguay]], where they are consumed mainly at parties.<ref name=mg-2012apr17>{{cite news |url=http://www.montrealgazette.com/life/Sandwich+Club+Napo+Sandwich+miga/6473751/story.html |title=Sandwich Club: Napo's Sandwich de miga |newspaper=[[Montreal Gazette]] |date=2012-04-17 |first=Sarah |last=Musgrave}}</ref> The sandwiches de miga are similar to the English [[cucumber sandwich]], which is a typical [[Tea (meal)|tea-time]] food, and resembles the Italian [[tramezzino]]. |
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The ''Academia Argentina de Gastronomia'' suggests that the [[sandwich]]es may have been introduced into Argentina by immigrants from [[Northern Italy]].<ref name=academia>{{cite web |url=http://academiaargentinagastronomia.com/novedades/el-sandwich-de-miga-invento-argentino |title=El sándwich de miga, ¿invento argentino? |date=2012-07-27 |work=Academia Argentina de Gastronomia |author=<!--Staff writer(s); no by-line.--> |trans-title=The sandwich de miga, Argentine invention? |language=es}}</ref> In contrast to that story, the Buenos Aires newspaper [[Clarín (Argentine newspaper)|Clarín]] suggests that the sandwich was actually invented by local bakers at the Confitería Ideal who had made a sandwich with a recreated [[pullman loaf|English-style bread]] to satisfy a group of home-sick British engineers who used to frequent their establishment during the early part of the twentieth century.<ref>{{cite news |url=http://www.clarin.com/buena-vida/tendencias/Ricos-imbatibles_0_789521269.html |title=Ricos e imbatibles: Favoritos argentinos. Durante los últimos años, el consumo de sándwiches de miga de pan negro aumentó. ¿Desplazaron a los de pan blanco en las preferencias de los porteños? ¿Son más saludables? Derribando algunos mitos de la gastronomía. |newspaper=[[Clarín (Argentine newspaper)|Clarín]] |date=2012-10-10 |author=<!--Staff writer(s); no by-line.--> |language=es |trans-title=Rich and unbeatable: Argentine Favorites. In recent years, the consumption of sandwiches of black bread crumb increased. Will they displaced the white bread in the preferences of the locals? Are they healthy? Knocking down some myths of gastronomy.}}</ref><ref>{{cite news |url=http://edant.clarin.com/suplementos/ollas/2005/07/14/o-00201.htm |title=Pan inglés |newspaper=[[Clarín (Argentine newspaper)|Clarín]] |date=2005-07-14 |author=<!--Staff writer(s); no by-line.--> |language=es |trans-title=English loaf}}</ref> |
The ''Academia Argentina de Gastronomia'' suggests that the [[sandwich]]es may have been introduced into Argentina by immigrants from [[Northern Italy]].<ref name=academia>{{cite web |url=http://academiaargentinagastronomia.com/novedades/el-sandwich-de-miga-invento-argentino |title=El sándwich de miga, ¿invento argentino? |date=2012-07-27 |work=Academia Argentina de Gastronomia |author=<!--Staff writer(s); no by-line.--> |trans-title=The sandwich de miga, Argentine invention? |language=es}}</ref> In contrast to that story, the Buenos Aires newspaper [[Clarín (Argentine newspaper)|Clarín]] suggests that the sandwich was actually invented by local bakers at the Confitería Ideal who had made a sandwich with a recreated [[pullman loaf|English-style bread]] to satisfy a group of home-sick British engineers who used to frequent their establishment during the early part of the twentieth century.<ref>{{cite news |url=http://www.clarin.com/buena-vida/tendencias/Ricos-imbatibles_0_789521269.html |title=Ricos e imbatibles: Favoritos argentinos. Durante los últimos años, el consumo de sándwiches de miga de pan negro aumentó. ¿Desplazaron a los de pan blanco en las preferencias de los porteños? ¿Son más saludables? Derribando algunos mitos de la gastronomía. |newspaper=[[Clarín (Argentine newspaper)|Clarín]] |date=2012-10-10 |author=<!--Staff writer(s); no by-line.--> |language=es |trans-title=Rich and unbeatable: Argentine Favorites. In recent years, the consumption of sandwiches of black bread crumb increased. Will they displaced the white bread in the preferences of the locals? Are they healthy? Knocking down some myths of gastronomy.}}</ref><ref>{{cite news |url=http://edant.clarin.com/suplementos/ollas/2005/07/14/o-00201.htm |title=Pan inglés |newspaper=[[Clarín (Argentine newspaper)|Clarín]] |date=2005-07-14 |author=<!--Staff writer(s); no by-line.--> |language=es |trans-title=English loaf}}</ref> |
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Revision as of 12:42, 12 March 2018
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| Type | Sandwich |
|---|---|
| Place of origin | Italy |
| Main ingredients | White bread, ham, eggs, cheese, tomatoes, green peppers, lettuce |
Sandwiches de miga are popular food items in Argentina, Chile and Uruguay, where they are consumed mainly at parties.[1] The sandwiches de miga are similar to the English cucumber sandwich, which is a typical tea-time food, and resembles the Italian tramezzino.
The Academia Argentina de Gastronomia suggests that the sandwiches may have been introduced into Argentina by immigrants from Northern Italy.[2] In contrast to that story, the Buenos Aires newspaper Clarín suggests that the sandwich was actually invented by local bakers at the Confitería Ideal who had made a sandwich with a recreated English-style bread to satisfy a group of home-sick British engineers who used to frequent their establishment during the early part of the twentieth century.[3][4]
The sandwiches are single, double or multiple layered and are made from a thin white bread without crust, i.e. the part of the bread called "miga" (i.e., crumb). They are filled with thinly sliced meat, especially ham, eggs, cheese, tomatoes, green peppers, tuna, lettuce, and sometimes other vegetables, such as asparagus.[5][6][7] Butter is another important ingredient. They can be toasted or untoasted.
Instead of making them from scratch, Argentines usually buy them at a local bakery.
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Sandwiches de miga
See also
References
- ^ Musgrave, Sarah (2012-04-17). "Sandwich Club: Napo's Sandwich de miga". Montreal Gazette.
- ^ "El sándwich de miga, ¿invento argentino?" [The sandwich de miga, Argentine invention?]. Academia Argentina de Gastronomia (in Spanish). 2012-07-27.
- ^ "Ricos e imbatibles: Favoritos argentinos. Durante los últimos años, el consumo de sándwiches de miga de pan negro aumentó. ¿Desplazaron a los de pan blanco en las preferencias de los porteños? ¿Son más saludables? Derribando algunos mitos de la gastronomía" [Rich and unbeatable: Argentine Favorites. In recent years, the consumption of sandwiches of black bread crumb increased. Will they displaced the white bread in the preferences of the locals? Are they healthy? Knocking down some myths of gastronomy.]. Clarín (in Spanish). 2012-10-10.
- ^ "Pan inglés" [English loaf]. Clarín (in Spanish). 2005-07-14.
- ^ Baker, Vicky (2011-01-07). "Sandwich de Miga: Classic Argentina Comfort Food". The Real Argentina Blog. Argento Wine.
- ^ "Sandwiches De Miga". Asado Argentina Blog. 2008-05-27.
- ^ Acuña, Cecilia (2010-11-25). "El ranking del sándwich de miga: 10 de los más ricos: Solo en algunas panaderías de la Ciudad los hacen realmente bien; acceda al mapa con los recomendados" [Ranking of the sandwich de miga: the 10 best: Only a few bakeries in the city are great; access the map for the recommended]. La Nación (in Spanish).