Sandwichitos de Mezcla & Puerto Rican Potato Salad

5 from 1 vote

Sandwichitos de Mezcla & Puerto Rican Potato Salad

Sandwichitos de Mezcla (Puerto Rican Party Sandwiches) are crustless tea sandwiches with a creamy cheese and meat filling.

Course: Appetizers

Cuisine: Mexican, Puerto Rican

Keyword: Potato Salad

Yield: peoiple

Calories: 80kcal

Equipment

food processor or blender

Materials

Potato Salad Ingredients

3 medium Yukon gold potatoes cooked and chopped
3 red apples chopped
3 large eggs hard-boiled and chopped
1/2 cup roasted red peppers
2/3 cups Mayonaise
1 tbsp yellow mustard
2 tsp of garlic powder
Chopped bacon Crisp ahead of time
Salt to taste

Sandwichitos Ingredients

12 oz canned ham or Spam
15- oz jar cheez whiz
8- oz 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 white sandwich bread
whole manzanilla olives Garnish

Instructions

Instructions - Make the Mezcla Filling

Add spam cubes to a food processor and pulse until they resemble crumbles.
Next, add the drained red peppers into the food processor with the cream cheese, cheese sauce, garlic powder, adobo, and pepper.
Blend the ingredients for 60 seconds, until it is fluffy and resemble a thick dip.
Chill the Mezcla for 30 Minutes
Scrape the filling into a medium bowl.
Cover the bowl and refrigerate for at least 30 minutes.

Assemble the Sandwichitos

Use a spatula to spread about 3 tbsp onto a slice of bread.
Lay the top slice of bread to complete the sandwich.
Continue making sandwiches until you use all of the slices.
Cut the Sandwichitos and Chill, Then Serve
Use a knife to remove just the crusts from each sandwich.
Cut each sandwich into four triangles.
Arrange the sandwiches on a platter and cover them lightly.
Serve garnished with manzanilla olives with a toothpick.

Potato Salad Instructions

Chop potatoes. Add to a pot of cold water and bring to a boil.
Once boiling, reduce the heat and simmer the potatoes just until tender.
Remove the potatoes from the water and begin boiling eggs. Boil eggs for 8 to 10 minutes.
In a large bowl, add potatoes, eggs, celery, mayo, mustard, and green apples. Adjust seasonings if needed
For a final touch, top with chopped bacon (opt

Video

Notes

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.

Nutrition