Sandwich de Miga

Ingredients

• 1 loaf pan de miga or thin-sliced crustless white sandwich bread (16 slices)
• 200 g thinly sliced ham
• 200 g thinly sliced Swiss or cheddar cheese
• 2 tomatoes, thinly sliced and drained on paper towels
• 2 hard-boiled eggs, thinly sliced
• 1 cup mayonnaise
• Salt and black pepper

Before you cook

• Thinly slice the tomatoes and lay them on paper towels to drain excess moisture.
• Hard-boil the eggs, cool, peel, and slice thinly.

Steps

1. Lay out 8 slices of bread on a clean surface.
2. Spread a thin, even layer of mayonnaise on each slice, all the way to the edges.
3. Layer ham and cheese on 4 of the slices.
4. Season the tomato and egg slices lightly with salt and pepper.
5. Layer tomato and egg on the other 4 slices.
6. Spread mayonnaise on one side of the remaining 8 slices of bread.
7. Place a mayonnaise-spread slice on top of the ham and cheese layer, mayonnaise-side down, pressing gently.
8. Spread the top of that slice with mayonnaise and add another layer of ham and cheese.
9. Close each triple sandwich with a final slice of bread, mayonnaise-side down, pressing firmly so the layers hold together.
10. Repeat with the tomato and egg sandwiches.
11. Trim the crusts if your bread has any, then cut each sandwich into two or three rectangles.
12. Wrap tightly and chill for 10 minutes before serving to help the layers set.