This sandwich doubles as a breakfast treat or midday snack. Make a heftier sandwich for your active kids by adding sautéed bell peppers or scrambled eggs. Sprinkle with garlic chips for a little crunch.
Serves 2 to 3 Prep Time 20 minutes Cooking Time 10 minutes
1 1/2 tablespoons vegetable oil
2 medium white onions, sliced thinly
4 to 6 pieces pandesal
2 to 3 cheese singles, sliced in half
1 cup cooked beef tapa
1 Heat oil in a pan and sauté sliced onions until almost caramelized; set aside.
For a step-by-step guide, click to see How to Caramelize Onions)
2 To assemble: Heat pandesal and slice in half. Add a cheese slice, then layer a spoonful of tapa. Top with caramelized onions and the remaining pandesal half.
Photography by At Maculangan | Food Preparation by Katherine Jao | Art Direction by Jonathan Roxas | Prop Styling by Rachelle Santos | Props from Tupperware (colored containers) and Howards Storage World (clear container)
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