Sándwich de mezcla

Blend the mezcla

Cut the luncheon meat into chunks. Put it in a food processor with the cheese spread, roasted red peppers and mayonnaise and blend until smooth, creamy and pale orange.

• 1 can (340 g) luncheon meat
• 250 g cheese spread
• 1 jar (110 g) roasted red peppers
• 2 tbsp mayonnaise

✅ C'est prêt quand : mixture is smooth, creamy and pale orange with no lumps

Chill

Cover the mezcla and refrigerate for about 30 minutes so it firms up enough to spread without running.

✅ C'est prêt quand : mixture holds its shape on a spoon and feels firm, not runny

Spread

Spread a generous, even layer of the chilled mezcla over 12 slices of bread, then top each with one of the remaining slices.

• 24 slices white bread
• all of it mezcla from step 1

✅ C'est prêt quand : all 12 sandwiches are assembled with filling to the edges

Trim and cut

Cut off the crusts of each sandwich, then cut each one into 4 triangles or 3 fingers.

✅ C'est prêt quand : crusts removed and all pieces evenly cut

Serve

Arrange the pieces on a platter and cover with a damp paper towel until serving so the bread stays soft.