Mikko Reyes's Kesong Puti Steak Sandwich

Make the salsa: Toss all ingredients in a bowl. Season with salt and pepper; set aside.

Make the adobo-sautéed chicken livers: Heat olive oil in a pan on high heat. Add garlic and bay leaf; sauté until fragrant. Add chicken livers and sauté until slightly brown. Add soy sauce, vinegar, honey, and pepper. Reduce until syrupy in consistency. Season with salt, if needed. Set aside and keep warm.

Make the fries: Submerge potatoes in cold water for a few minutes. Drain and pat dry with paper towels. Deep fry potatoes until golden brown. Drain on paper towels; season with salt and paprika.

Heat a grill pan on high heat. Brush with butter. Season steaks with salt and pepper. Sear steaks on each side for a minute until rare or medium in doneness. Transfer to a platter and cover with foil; let rest for 5 minutes. Slice thinly against the grain.

Assemble the sandwiches: Brush the insides of the buns with butter; toast for a few minutes. Spread mustard on top of butter, then top with salsa, chicken livers, steak slices, and kesong puti. Repeat with remaining ingredients. Place buns back in the oven and heat just until the cheese has melted slightly. Serve with fries on the side.