Sandwich de mezcla is a Puerto Rican party sandwich made with white sliced bread and a delicious spread. The spread consists of canned ham, cheese dip, and roasted red peppers. These sandwiches or sandwichitos are a popular appetizer at Puerto Rican parties. This recipe makes about 80 mini sandwiches.
If you want more holiday recipes, check these out: pernil, arroz con gandules, arroz apastelado, pavochón, guineos en escabeche, ensalada de papa, pasteles cups y coquito.
What is sandwich de mezcla?
Sandwich de mezcla is a sandwich made with white sliced bread and a spread made with canned ham or lunch meat, cheese dip, and roasted red peppers. Some variations add cream cheese or mayonnaise and potted meat instead of lunch meat. I add cream cheese because it makes the spread a bit thicker and creamier. Also, I think it has a better consistency and spreads better on the bread that way. I add a few olives too but we’ll get into that later..
Sandwich de mezcla ingredients:
- canned ham
- cheese dip
- cream cheese
- roasted red peppers
- pimiento stuffed olives, optional
- white sliced bread
*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page!
How to make sandwich de mezcla?
Prepare mezcla
First, cut the canned ham and cream cheese into cubes. To a blender, add canned ham, cheese dip, cream cheese, roasted red peppers, and olives, if using. Blend everything until smooth, about 30 seconds. Then, pour the mezcla into a bowl.
Disclaimer: I get harassed on social media for adding olives to any recipe LOL! As I always say, olives are optional. Are they part of the original mezcla recipe? No. Do I like adding them? Yes. I don’t think they change the flavor of the mezcla, but it’s all up to your preference. I like adding olives as a garnish as well, but I only add them to a handful of sandwiches because not everyone likes olives.
Assemble sandwiches
Spread the mezcla in a thick layer on one slice of bread. Place another slice of bread on top. Then, cut the crust off of the sandwiches. Wipe the knife after each cut to keep the sandwiches neat and clean.
Cut each sandwich diagonally into two triangles. Cut each triangle in half to make four triangles. (You could also cut them into four squares if you wish.) TIP: If you have leftover filling, you can serve it as a dip with crackers.
Place the sandwiches on a platter and wrap tightly in plastic wrap to keep them soft and fresh. Store in the refrigerator until ready to serve. ¡Buen provecho!
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Sandwich de Mezcla (Puerto Rican Sandwiches)
Equipo
- 1 blender or food processor see notes for links
- Palillossee notes for links
- Serving platter see notes for links
Ingredientes
- 12 oz canned ham Spam
- 15 oz cheese dip Cheez Whiz
- 4 oz cream cheese Philadelphia
- 4 oz roasted red peppers
- 5 pimiento stuffed olives optional, more for garnish
- 2 loaves white sliced bread Wonder
Intrucciones
Prepare mezcla
- Cut canned ham and cream cheese into cubes.
- To a blender, add canned ham, cheese dip, cream cheese, roasted red peppers, and olives, if using.
- Blend everything until smooth, about 30 seconds.
- Pour the mezcla into a bowl.
Assemble sandwiches
- Spread the mezcla in a thick layer on one slice of bread. Place another slice of bread on top.
- Cut the crust off of the sandwiches. Wipe the knife after each cut to keep the sandwiches neat and clean.
- Cut each sandwich diagonally into two triangles. Cut each triangle in half to make four triangles. (You could also cut them into four squares if you wish.)
- TIP: If you have leftover filling, you can serve it as a dip with crackers.
- Place the sandwiches on a platter and wrap tightly in plastic wrap. Store in the refrigerator until ready to serve, but not longer than 3 hours to prevent soggy sandwiches. ¡Buen provecho!
Video
Notas
Notes:
You can use low-sodium canned ham, turkey luncheon meat, or beef luncheon meat. You can make the mezcla up to 3 days ahead and store it in an airtight container in the refrigerator. Assembled sandwiches de mezcla should be stored in the refrigerator tightly sealed with plastic wrap to prevent them from drying out and becoming stale. Don’t store them for more than 3 hours or they may get soggy. Serve them soon after assembling for best results. Any sandwiches that have been left out at room temperature for over 4 hours should be discarded as a safety precaution.Shop items used in this recipe:
Yo uso el Ninja Foodi Power Blender and it works amazingly well when I make masa for pasteles and alcapurrias. Blender: shop here. I use the Ninja Foodi Power Blender and it works amazingly well when I make masa for pasteles and alcapurrias. 3-tier platter: shop here (I only used two tiers in the photo.) Toothpicks: shop here
Check out more Latin + Caribbean recipes!
Alcapurrias (Puerto Rican Fritters)
Churrasco with Chimichurri Sauce
Arroz con Gandules (Rice with Pigeon Peas)
Bacalaitos (Cod Fish Fritters)
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