Sandwichitos de Mezcla & Puerto Rican Potato Salad

Sandwichitos de Mezcla are a classic party snack in Puerto Rico — tiny, crustless sandwiches filled with a creamy, savory spread made from ham, cheese, and pimentos. They’re soft, rich, and nostalgic — the kind of bite you’ll find at birthdays, baby showers, and holiday gatherings across the island.

Sandwichitos – Puerto Rican Party Sandwiches & Shary Pérez Interview. Live from Studio D, host Charlie chats with Shary Pérez, Community Health and Research Director at United Community Center, and Milwaukee Business Journal 40 Under 40 honoree.

They discuss Shary’s journey from Puerto Rico to a public health career in Milwaukee and her community-engaged research work at UCC.

You can also listen to the audio version of this episode here –

Sandwichitos

In the kitchen, Shary prepares Puerto Rican party favorites: sandwichitos de mezcla (Spam, Cheese Whiz, cream cheese, and roasted peppers) and a Puerto Rican potato salad with apples and a touch of mustard. The episode blends local leadership, culture, and comforting recipes.

Sandwichitos de Mezcla – what makes them special:

• Signature filling — A smooth blend of canned ham, processed cheese (like Cheez Whiz or Velveeta), and pimentos.
• Presentation — Cut into neat little triangles or squares, often stacked or arranged in colorful patterns.
• Cultural role — They’re comfort food with a festive twist — simple yet deeply tied to Puerto Rican hospitality and celebration.

They’re proof that even the humblest ingredients can become something iconic when shared with friends and family.

Sandwichitos de Mezcla (Puerto Rican Party Sandwiches) 

Sandwichitos de Mezcla (Puerto Rican Party Sandwiches) are crustless tea sandwiches with a creamy cheese and meat filling. They are the perfect party food and a staple at any Puerto Rican party, shower, celebration, or gathering.

Ingredients

• 12-ounce can canned ham (or Spam)
• 15-ounce jar of Cheez-Whiz
• 8-ounce cream cheese at room temperature
• 6 oz Piquillo pimentos, chopped, juice reserved
• 1 tsp garlic powder
• 1/2 tsp adobo 
• 1/4 tsp black pepper 
• 40 slices of white sandwich bread
• whole manzanilla olives (Garnish)
• Equipment – food processor or blender

Instructions – Make the Mezcla Filling

1. Add spam cubes to a food processor and pulse until it resembles crumbles. 
2. Next, add the drained red peppers to the food processor, cream cheese, cheese sauce, garlic powder, adobo, and pepper
3. Blend the ingredients for 60 seconds, until it is fluffy and resemble a thick dip.

Chill the Mezcla for 30 Minutes

1. Scrape the filling into a medium bowl.
2. Cover the bowl and refrigerate for at least 30 minutes.

Assemble the Sandwichitos

1. Use a spatula to spread about 3 tbsp onto a slice of bread.
2. Lay the top slice of bread to complete the sandwich.
3. Continue making sandwiches until you use all of the slices.

Cut the Sandwichitos and Chill, Then Serve

1. Assemble the sandwichitos de mezcla
2. Use a knife to remove just the crusts from each sandwich. 
3. Cut each sandwich into four triangles
4. Arrange the sandwiches on a platter and cover them lightly
5. Serve garnished with manzanilla olives with a toothpick.

Tips and Techniques:

• Roasted red peppers (or pimiento peppers) are not interchangeable with fresh red bell peppers because they’re more bitter. 
• Cheese in the can (that you squirt out) is not interchangeable with the jarred cheese sauce.
• Add a tablespoon or two of the reserved pepper juice if the mixture is thick, like peanut butter. 

What Makes Puerto Rican Potato Salad Unique

Puerto Rican potato salad stands out for blending creamy mayo, savory seasonings, and bright, briny add‑ins like olives and capers. Many versions also include hard‑boiled eggs, cooked vegetables, and sometimes a sweet element like apples — a twist that surprises newcomers but is beloved on the island.

• One traditional approach uses boiled potatoes, adobo seasoning, cooked vegetables (carrots, green beans), hard‑boiled eggs, and a mayonnaise‑based dressing, with olives and capers adding a salty, tangy profile.
• Some cooks add a sweet component (often apples), which creates a flavor contrast that “never disappoints” and converts first‑timers into fans.
• Another variation uses a lighter, olive‑oil‑based dressing with recaito, sofrito, vinegar, and herbs for a tangier, herb‑forward version.

Across versions, it’s a staple at family gatherings, barbecues, holidays, and cookouts — a dish that tastes even better after chilling overnight.

🥔 Core Ingredients (Across Most Puerto Rican Versions)

• Boiled potatoes (diced)
• Mayonnaise or olive oil dressing
• Adobo seasoning
• Hard‑boiled eggs
• Cooked carrots and/or green beans
• Olives and capers
• Optional sweet element (often apples)
• Sofrito or recaito (in some versions)
• Vinegar or a tangy component for balance

🍽️ Why It’s a Crowd Favorite

• Flavor balance: creamy + salty + tangy + (sometimes) sweet
• Texture: tender potatoes, soft eggs, crunchy veggies
• Make‑ahead friendly: tastes better after chilling 8–12 hours
• Perfect with grilled meats, pernil, arroz con gandules, or BBQ

Cooking Secrets for Men

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If you like this recipe, Sandwichitos de Mezcla, you will also enjoy trying our other recipes. This is our recipe for Chilaquiles.

Cooking Secrets for Men in the News

We have been fortunate enough to get positive publicity for our website, YouTube channel, and Social Media presence. Here are a few examples:

Our series, Cooking with Milwaukee Community Leaders, is featured in the “Milwaukee Magazine” May 2023 edition, “Civic Gastronomy”. Click here to read the full article.

A few days later, they were discussing me on the radio. It is a local Foodie show,  “This Bites” on Radio Milwaukee 88.9, featuring dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie, Tarik Moody. My series, Cooking with Milwaukee Community Leaders, is in the show’s first few minutes.

“Cooking Secrets for Men” is on the list of the Top 20 Men’s Cooking Websites on the Internet. You can read that article here. See where we rank for Men’s Cooking Websites.

Cooking Secrets for Men is now on the list of Milwaukee’s Top 50 Foodie Influencers on Instagram.

More Articles

Here is a recent interview I did with North Shore Family Adventures here in Milwaukee

We were featured in a Redfin article! Check it out here: Designing the Perfect Kitchen for Home Cooks.

Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here Chilaquiles

Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men – you can read that article here.

Meet Charlie DeSando – featured in the “Voyage Tampa” article, available to read here.

CanvasRebel Magazine Interview, available here.

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