Cheers to Chef Mike for riding along with our theme for this fortnight, History of Filipino Food, American Influence – Ziggy
I wanted to publish more easy-to-follow modern Filipino recipes to highlight new methods of preparing our favorite ingredients, I hope you like it
For the Sandwich
2 to 3 pcs. Bottled Tuyo
100 Grams Kesong Puti
2 to 3 pcs. Sun dried Tomato (Thinly Sliced)
Ciabatta/ Baguette or any type of Wheat Bread
to make the sandwich, cut the ciabatta bread in the middle all the way through.
arrange the tuyo, sun-dried tomatoes and sliced kesong puti on the first half of the bread. Top it with the other half and place it in a sandwich or panini grill just until the kesong puti is melted.
serve it with a slice of lemon, cassava chips and rock salt. Serve hot
note: any type of sandwich grill can be used for this recipe such as “flying saucer maker” or sandwich press. you can also place the assembled sandwich on a non-stick pan over low heat turning it over about a minute per side if sandwich grill is not available.
for the Cassava Chips
100 grams Cassava ( Kamoteng Kahoy)
Salt and Black Pepper to Taste
peel and slice the cassava thinly and place it on iced water for about 5 minutes. Drain the water and pat dry the sliced cassava.
Deep fry the sliced cassava on vegetable or peanut oil until golden brown in color. Drain the excess oil with paper towels. Season with salt and pepper and serve hot.
note: cassava may be substituted with camote or regular potatoes.