This panini is perfect for when you want maximum results with the least amount of effort. All you need to do: Grab some leftovers, top with creamy cheese, and sandwich between focaccia!
Prep Time 15 minutes
Cooking Time 2 to 3 minutes
1 piece focaccia bread, halved crosswise
1 clove garlic
olive oil for drizzling
leftover adobo, shredded
half a tomato, sliced thinly into rounds
2 to 3 (1/4-inch-thick) slices kesong puti
shredded basil for topping
potato wedges or French fries, to serve (optional)
1 Rub the insides of both focaccia halves with garlic. Drizzle with olive oil to moisten bread. Toast lightly and set aside.
2 Take bottom half of focaccia and layer with shredded adobo, tomato slices, and kesong puti. Top with other focaccia half. Place panini on the grill or panini press, and heat through until the cheese melts and grill marks appear on the bread.
3 Right before serving, lift top half of panini, sprinkle with shredded basil, and cover again. Serve with potato wedges, if desired.
RELATED recipes: Classic Chicken and Pork Adobo, Garlic Adobo Flakes Benedict, Two-way Adobo, Sau del Rosario's Focaccia, Dried Fruit Focaccia
Photography by At Maculangan | Recipe by Luis de Terry of Lu Restaurant | Styling by Paulynn Chang Afable
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