FILIPINO-STYLE BREAKFAST SANDWICHES
Breakfast is hugely important in Filipino culture, a legacy of the country's rich agricultural past, when farmworkers ate large morning meals to get through the day. Accordingly, the morning after Thanksgiving, the brothers Chad and Chase Valencia - who own the Filipino restaurant Lasa in Los Angeles's Chinatown - make breakfast sandwiches for their family out of leftover asado (a salty-sour pork dish), ham or turkey. The sandwiches are endlessly customizable: Chase mixes the asado and its accompanying sauce into the eggs, like a scramble, to become the base of the sandwich, while Chad crowns his with a fried egg. But the constants are the queso de bola, a nutty Filipino cheese (similar to Edam cheese) served during the holidays that melts elegantly atop the meat, and pan de sal, a slightly squishy, yeasted roll whose sweetness stands up to all the savory components of the sandwich. Both the cheese and the pan de sal are readily available at many Asian grocery stores, and well worth getting to make superior sandwiches.
Provided by Priya Krishna
Categories breakfast, brunch, easy, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron pan over medium heat. Slice the pan de sal in half and slather mayonnaise on both cut sides of the rolls.
- Place cut sides down on the heated pan and toast until golden brown, about 2 to 3 minutes. (You may need to do this in batches.) Remove from pan and set aside.
- In a small sauce pan over medium-low heat, reheat asado with enough sauce to bring to a simmer. Alternatively, if using ham or turkey, add 1 tablespoon butter and cook ham or turkey slices until brown on both sides, about 2 minutes each side. (You may need to do this in batches, adding more butter if necessary.)
- When the asado comes to a simmer or while the ham or turkey is heating, fry the eggs in a separate pan: Heat a large nonstick pan on medium-low and add 1 tablespoon butter. Break eggs into pan and cook just until egg whites are fully set. Season with salt.
- Assemble the sandwich: Place the meat on the bottom half of the roll and top with a slice of cheese, a fried egg and the top bun. Repeat with remaining sandwiches and serve.
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Tito Torres
[email protected]I'm allergic to eggs, so I had to modify the recipe. It still turned out great!
B'veck Thapa
[email protected]I found the recipe to be a bit confusing.
Sanisani Sanisani
[email protected]The sandwiches were a bit too greasy for my taste.
Arafath Hossen
[email protected]I'm not a huge fan of longganisa sausage, but I still enjoyed these sandwiches.
Keegan Daylight
[email protected]These sandwiches are a great way to use up leftover rice.
Chacha fred Gitwekere
[email protected]I love how versatile this recipe is. I can add or remove ingredients to suit my own taste.
Ansar Je
[email protected]These sandwiches are the perfect way to start my day.
Butterflies
[email protected]I've made these sandwiches for my friends and family, and they all loved them.
Mr, stark Adams
[email protected]These sandwiches are so easy to make, even my kids can help me.
Mdhussain Ahmad
[email protected]I love the combination of sweet and savory in these sandwiches. The pineapple adds a nice touch of sweetness.
Herb
[email protected]These sandwiches are perfect for a quick and easy breakfast on the go.
Moth Lanotte
[email protected]The longganisa sausage adds such a unique flavor to these sandwiches. I've never had anything like it before.
Felipe Gonzales
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these sandwiches.
Padma Kc
[email protected]These Filipino-style breakfast sandwiches were a hit with my family! The flavors were amazing, and the sandwiches were so easy to make. I'll definitely be making these again.