New Info Alert – see below
A sandwichon is a huge, multi-layered sandwich that looks like a strange cake. Only that stuff all over it isn’t frosting – it’s colored mayonnaise or cream cheese, depending on the chef’s preference. This covering is dyed with a bit of tomato sauce for a pastel effect. It’s decorated with peas, bits of carrots, and other tiny veggies – that’s the healthy part.
The creation is composed most commonly of layers of strawberry jam, cream cheese, sliced yellow cheese, ham, chicharros, and pate. Sometimes, people add chicken, tuna, egg salad, lettuce, pico de gallo, and I guess – whatever you want.
When you add lumpy things like cooked chicken or tuna, you put them through the blender first to puree them nice and smooth. Add a liberal amount of “media crema” when you do this, just to maximize the calorie content.
There is bread between each layer and the construction can grow quite tall.
Any of the layers (except perhaps the jam) of the sandwichon can be liberally soaked with the ever-present “media crema.”* You can add bits of mild pepper – just throw caution to the wind and be creative.
Apparently, the sandwichon is unique to the Yucatan. The actual word means one huge m.f. sandwich. Sources on the web claim that the sandwichon exists in Spain and some South American countries, but readers from those places comment on the blogs vehemently denying that their country has such a thing. One woman was highly insulted at the thought of pureed tuna with media crema. Such a snob.
The layers are separated by slices of white bread, preferably Bimbo. But some bakeries (La Perlita) make huge white bread slabs specially for sandwichon.
You can buy chunks of commercial Sandwichon at Chedraui or most of the major supermarkets, or you can have a heck of a good time making one yourself.People have brought sandwichons to my house several times for potlucks or holidays. To my amazement, I like it.
New Info on Sandwichon
Go to a site called Moms Miami and read about the Cuban version, the sanguiche gigante. A wealth of information. I wonder which came first. Yucatan has definately developed the sandwichon further than the Cubans in Miami (the source of Moms Miami).
The Yenta, long fascinated with these things, has a compulsion to take pictures of sandwichons in the supermarkets. Sometimes the personnel ask me to put away my camera. Perhaps they worry that I will steal the secret list of ingredients. Here are a few of my favorite sandwichon pictures.
*Media crema. Does anyone know what this actually is? It isn’t sour cream or half and half.