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Sunday, August 26, 2012

Pinoy Panini

By Juvy S. Iliwiliw

I always love to munch roasted garlic especially if it is still sizzling hot until I discovered that it is good to be added with this pinoy panini recipe. Now I do not just roast garlic to enjoy it for munching but I would even roast much more for me to enjoy this recipe every now and then. If you don't use all the roasted garlic for this sandwich, store the extra in a jar, covered in oil, and use in a couple of days.



PINOY PANINI

You will need:

1 head garlic, roasted

200 to 300 grams longganisa of your choice, skinless or not

4 to 6 pieces pandesal

1 pack kesong puti, sliced

4 small native tomatoes, sliced

Here's how:

1) Wrap the garlic in foil and roast in a 375oF oven for 30 minutes or until soft. When done, squeeze garlic out of its skin, add a little salt, and mash.

2) While garlic is roasting, fry longganisa in a skillet until done to your liking.

3) When garlic paste and longganisa are ready, slice the breads. Spread one half of each pandesal with garlic paste. Fill pandesal with longganisa and top with slices of cheese and tomato.

4) Place filled bread in a sandwich maker or panini press, and press until bread is toasted and cheese has melted.



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