The elements of longsilog, a Filipino breakfast dish that consists of longanisa, garlic fried rice, and fried egg are reinterpreted for a sandwich. Many Filipino grocery stores sell fresh links of longanisa, and frozen packs can be found at most Asian supermarkets. If you don’t have a Filipino bakery that sells pandesal nearby, King’s Hawaiian Sweet Rolls or small brioche buns are a good substitute.
- In a medium-sized pot, boil the longanisa until cooked thoroughly, 8-10 minutes.
- Remove from pot and allow to cool.
- Slice longanisa into thin ½-inch slices on the diagonal.
- Over medium-high heat, add oil to a frying pan. When hot, add slices of longanisa and minced garlic. Allow longanisa to brown and slightly char on each side. Garlic should cook to be golden brown and crispy, but not burned.
- Whisk eggs and add grated cheese. Salt to taste.
- Over a low-medium heat, add pat of butter to coat the pan.
- Pour the egg-cheese mixture and let sit until it slightly bubbles.
- Using a rubber spatula or wooden spoon, slowly move the eggs around constantly until it is just cooked. If the eggs begin to brown, the heat is too high or it’s starting to overcook.
- Remove from heat.
- Slice the pandesal buns in half, and lightly toast.
- Combine the tomatoes, onion, and white vinegar. Add salt to taste.
- Assemble sandwich with a few pieces of longanisa with garlic, spoonfuls of scrambled egg, and tomato salsa. Serve 3 sandwiches per person.
Tatiana Bautista is an assistant editor at TASTE.