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.
This recipe makes 20 sandwiches cut down to 80 little triangles, which serves 40 people (2 little sandwiches each). You can cut the recipe in half if you’re not feeding an army.

What Are Sandwichitos de Mezcla?

Sandwichitos de mezcla, pronounced sahn-gwhee-CHEE-toes deh mehz-clah, translates to “little mix sandwiches;” they are sandwiches made with white bread and a filling of cream cheese, cheese spread, canned ham, and roasted red peppers. This tea sandwich is a prominent fixture at many celebrations like baby and bridal showers, birthday parties, and other celebrations and gatherings. 

Where Do Sandwichitos de Mezcla Come From?

Sandwichitos de mezcla are a Puerto Rican recipe. You can see the obvious connection between the colonization of Puerto Rico by the United States in the recipe name alone.”Sandwichitos” is a Puerto Rican adaptation of the English word “sandwich.” The proper word for “the sandwich” in Spanish is el emparedado, but I don’t know any Puerto Ricans that say that. Hell, I don’t even know any Spaniards that say that. To be clear, when we say “sandwichitos,” we refer to these Puerto Rican sandwiches almost exclusively. Others, like the tripleta sandwich, Cubano sandwich, or medianoches, are called by their specific names.

Canned ham, one of the main ingredients in sandwichitos de mezcla, as well as cream cheese and cheese spread (also known as cheez-whiz), weren’t a part of Puerto Rican cuisine until Americans brought them to the island. Nevertheless, these sandwiches have become a part of our culture. So much so they’re not a part of the American culture at large, but instead an exclusively Puerto Rican food. That’s not to say no other Caribbean islands eat these sandwiches, but we absolutely do.  

Sandwichitos de mezcla are Puerto Rican antojitos (munchies or appetizers) much like bacalaitos or pastelillos. 

What Are the Ingredients in Sandwichitos de Mezcla?

Sandwichitos de mezcla is not the healthiest of recipes. Let’s forgo the need for their nutritional information early on. The nutrition facts don’t negate the fact that it’s a delicious recipe that is very popular in Puerto Rican culture. If people in the South can have and enjoy pimiento cheese and the North can have scrapple, we can be okay with this recipe.

To make sandwichitos de mezcla, you need canned ham (also known as luncheon meat), roasted red peppers, cream cheese, cheese sauce or spread, granulated garlic powder, adobo (which is optional), black pepper, and slices of white bread. 

How Do I Make the Filling?

The filling for sandwichitos de mezcla is extremely easy to make.

Place luncheon meat cubes into a food processor (or blender) and pulse it 5 times (10 in a blender). Stop the food processor and use a rubber spatula to scrape down the sides and bottom of the bowl. Pulse the ham 5 more times or until it resembles crumbles. 

The preferred brand of canned ham in our family recipe is Tulip, but since that’s not widely available in all markets, you can use whichever brand you prefer. You can replace this canned ham with a low-sodium version, turkey luncheon meat, or beef luncheon meat. 

Can I Use Fresh Bell Peppers Instead of Roasted?

Next, add the drained red peppers to the food processor. I cut mine down a bit after taking them out of the jar since I buy jars of whole peppers. You need to strain diced red peppers if that’s what you’re using, but reserve the pepper liquid in case you need to thin the mixture later. Even if you use whole peppers as I do, reserve that liquid just in case. 

Roasted red peppers (or pimiento peppers) are not interchangeable with fresh red bell peppers when making sandwichitos de mezcla because they’re more bitter. 

Can I Replace the Cheese Spread with Something Else?

Next, add the room-temperature cream cheese, cheese spread, and spices to the food processor. “Cheese spread” is cheez whiz (or cheese whiz) here in the States (not the squirty kind, but the one in the jar). You can replace the cheese spread in sandwichitos de mezcla with pimiento or a similar cheese spread. Please don’t use the squirty cheese in the can because it’s more expensive and more of a hassle to deal with. 

Blend the ingredients in the food processor for 30 seconds. Stop the machine and use a rubber spatula to scrape down the bowl again. Blend the mixture for another 30 seconds to 1 1/2 minutes or until it is fluffy and resembles a thick dip. You don’t want a smooth mixture, or it will be too loose. Add a tablespoon or two of the reserved pepper juice if the mixture is thick, like peanut butter. 

How Far Ahead Can I Make the Mezcla?

The filling is ready to use immediately after you make it, but I recommend refrigerating it for at least 30 minutes to allow the flavors to meld together.

You can make the filling for sandwichitos de mezcla up to three days ahead and store it in an airtight container in the refrigerator as well. The mixture tastes better the next day, if I’m honest. If you store it for a couple of days, give it a good stir before using it. 

Can I Use Whole Wheat or Another Type of Bread Instead of White Bread?

Because sandwichitos de mezcla are a party, or tea, sandwiches, they are traditionally made with white sandwich bread. You can make sandwichitos de mezcla with wheat bread, however. Use Texas toast if you want a heartier sandwich (and add more filling). You can also scoop the filling with crackers and forgo making sandwiches altogether. 

Scrape the filling into a medium bowl, so you don’t have to wrestle with the blade of the food processor. Use an offset spatula to spread the filling mixture onto a slice of bread. A 1/4 to 1/3 inch layer of the mixture, which is about 2 1/2 to 3 tablespoons per slice, is best. Any thicker and the sandwiches will ooze too much when you try to cut them or eat them. Any thinner, and someone’s going to call you cheap and stingy. 

Lay the top slice of bread to complete the sandwich. Press lightly to ensure it’s sticking. Continue making the sandwiches until you use up the whole loaf. I also use the heels (or butts) of the loaf. Spread the filling on the brown side, making the white side the outside of the sandwich.  

If you have leftover filling, you can serve it as a dip with crackers, or make more sandwichitos. 

Do I Have to Cut the Crusts Off?

Because these are tea sandwiches, the crust is often removed to make eating them easier. The crust makes biting them a bit messier, but you can certainly leave them on. The crusts never go to waste in my house because my family eats them. 

Use a chef’s knife to remove just the brown crusts from each sandwich. 

Can I Leave the Sandwiches Whole?

Use your knife to cut each sandwich into four triangles by making a diagonal cut across the square and a second cut across the first. You can also cut them into four squares if you prefer. 

Wipe the knife blade off after each sandwich so you don’t have orange filling on your sandwiches. Continue cutting the sandwiches until all are triangular (or little squares). 

You can leave your sandwichitos de mezcla whole if you want to eat them as a meal. I don’t think they’d be a sandwichito anymore, though. Just “un sandwich de mezcla.”

How Far Ahead Can I Assemble the Sandwichitos de Mezcla?

Assemble the sandwichitos de mezcla about an hour before you plan to serve them. This allows the filling to settle into the bread a little, making them the perfect bite. I wouldn’t assemble them too far ahead, 3 hours tops, because they can become soggy. The sandwiches sit out, so it’s not too big of a deal, but for optimum results, an hour is best. 

Arrange the sandwiches on a platter or serving tray and cover them lightly but completely in plastic film. Store sandwichitos de mezcla covered in the refrigerator until you’re ready to serve them. 

How Do I Serve Them?

After I took this picture, I actually laughed and told Hector, “People are going to go to a Puerto Rican party expecting their sandwichitos to look like this and be disappointed.” We don’t do all this to our sandwiches, with the olives and whatnot. I know some people who might, but these are often served as is.

Serve your sandwichitos de mezcla from the fridge, arranged on a nice platter or tray. 

How Do I Store Leftover Sandwichitos de Mezcla?

Sandwichitos de mezcla that have been left at room temperature for over 3 hours should be discarded. Not only will they be soggy, but the potential for foodborne illnesses is also higher the longer food sits at room temperature. Hector laughs at this because of how processed the ingredients are. He’s also a 26-year Army veteran who ate much worse, so his stomach can handle much of what it shouldn’t. Let’s go with what I say, okay?

Can I Freeze Them?

Freezing sandwichitos de mezcla is not recommended because the filling develops ice crystals that make the bread soggy upon thawing. Freezing also causes the bread to taste stale.

These Sandwichitos de Mezcla will bring a flavorful Puerto Rican element to your next super bowl shindig, birthday party, or any other type of gathering. I admit, I was shocked at how much my non-Puerto Rican friends loved them when I started serving them at parties, but these little sandwiches are a tasty snack no matter your background. Now they’re a fixture at every event we host.

Let me know your thoughts on the recipe in the comments below, even if you grew up eating them. Don’t forget to pin this post to your party boards and share it with your friends and family!

Sandwichitos de Mezcla (Puerto Rican Party Sandwiches)

Marta Rivera at Sense & Edibility

5 from 34 votes

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.

Inactive prep time includes chilling the filling and sandwiches for 1 1/2 hours, which is recommended but not required.

Servings: 40 servings (2 triangles each)

Print Pin Recipe SaveSaved!

Prep Time 35 minutes mins

inactive prep 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Equipment

• food processor or blender

Ingredients

  

1x2x3x

• 12 ounce can (340 grams) canned ham
• 15 ounce jar (425 grams) cheese dip (cheez whiz)
• 8 ounce (226 grams) cream cheese at room temperature
• 6 ounces (190 grams) roasted red peppers a 12-ounce (340 grams) jar, drained, liquid reserved, and rough chopped if you purchased whole, jarred peppers
• 1 teaspoon (2 grams) granulated garlic powder
• 1/2 teaspoon adobo optional
• 1/4 teaspoon black pepper optional
• 40 slices (2 20-ounce or 1.1 kilograms) white sandwich bread

Optional Garnish

• whole manzanilla olives

Instructions 

Make the Mezcla Filling (Begin at least 1 hour and 45 minutes before serving)

• Add luncheon meat cubes to a food processor (or blender) and pulse it 5 times (10 in a blender).

  Stop the food processor and use a rubber spatula to scrape down the sides and bottom of the bowl.

  Pulse the ham 5 more times or until it resembles crumbles. 
• Next, add the drained red peppers to the food processor, room-temperature cream cheese, cheese sauce, granulated garlic powder, adobo, and black pepper to the food processor.

  Blend the ingredients in the food processor for 30 seconds.

  Stop the machine and use a rubber spatula to scrape down the bowl again.

  Blend the mixture for another 30 seconds to 1 1/2 minutes or until it is fluffy and resembles a thick dip.

Chill the Mezcla for 30 Minutes

• Scrape the filling into a medium bowl to make using it easier.

  The filling is ready to use immediately after you make it, but I recommend refrigerating it to allow the flavors to meld together.

  Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.

Assemble the Sandwichitos

• Place a slice of sandwich bread on a flat surface.

  Use an offset spatula to spread about 2 1/2 to 3 tablespoons of the filling mixture onto a slice of bread.
• Lay the top slice of bread to complete the sandwich.

  Press down lightly to ensure it's sticking.

  Continue making the sandwiches until you use up all of the slices.

Cut the Sandwichitos and Chill, Then Serve

• Assemble the sandwichitos de mezcla about an hour before you plan to serve them.
• Use a chef's knife to remove just the brown crusts from each sandwich. 

  Use your knife to cut each sandwich into four triangles by making a diagonal cut across the square and a second cut across the first.
• Wipe the knife blade off after each sandwich so you don't have orange filling on your sandwiches.

  Continue cutting the sandwiches until all are triangular. 
• Arrange the sandwiches on a platter or serving tray and cover them lightly but completely in plastic film.

  Store sandwichitos de mezcla covered in the refrigerator until you're ready to serve them. 
• Remove the sandwichitos de mezcla from the fridge about 15 minutes before serving to warm up slightly.

  Serve as is or garnished with whole manzanilla olives attached with a toothpick.

Notes

Swaps and Substitutions:

• You can replace regular canned ham with a low-sodium version, turkey luncheon meat, or beef luncheon meat. 
• Replace the cheese sauce with pimiento cheese, jarred queso or a similar cheese spread. 
• You can make sandwichitos de mezcla with wheat bread, Texas toast (and add more filling) or scoop the filling with crackers and forgo making sandwiches altogether. 
• Leave the crusts on the sandwiches if you prefer. 

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 interchangable with the jarred cheese sauce.
• Add a tablespoon or two of the reserved pepper juice if the mixture is thick, like peanut butter. 
• To use the heels (or butts) of the loaf: spread the filling on the brown side, making the white side the outside of the sandwich.  
• You can leave your sandwichitos de mezcla whole if you want to eat them as a meal.
• Freezing sandwichitos de mezcla is not recommended because the filling develops ice crystals that make the bread soggy upon thawing and causes the bread to taste stale.

Storage Instructions:

• You can make the filling for sandwichitos de mezcla up to 3 days ahead and store it in an airtight container in the refrigerator as well. Be sure to give the filling a good stir before using it. 
• If you have leftover filling, you can serve it as a dip with crackers, or make more sandwiches with it. 
• Sandwichitos de mezcla that have been left at room temperature for over 3 hours should be discarded.

Nutrition

Calories: 80kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 375mgPotassium: 77mgFiber: 0.1gSugar: 1gVitamin A: 167IUVitamin C: 2mgCalcium: 48mgIron: 0.2mg

Course Appetizer, Snack, Starters

Cuisine Puerto Rican

Keyword party food, sandwich

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