This is the second of eight grilled cheese sandwiches I prepared for the party I hosted for Foodbuzz 24×24 this month. This sandwich is called Señor Sardinas. For this sandwich, I used Spanish sardines, the store-bought kind 🙂 Spanish sardines can actually be tomato-based but here in Manila, when we speak of Spanish sardines, we think of the kind that uses olive oil as a base.
Making this sandwich is as easy as 1-2-3. Seriously.
But wait, let me tell you that this is another Filipino-inspired sandwich and because Pinoys love Spanish sardines paired with pan de sal for breakfast, I had no other alternative in mind but to use pan de sal for this grilled cheese sandwich as well. As I have said in my posts before, pan de sal is a rounded bread made of flour, eggs, yeast, sugar and salt, and it closely resembles the Puerto Rican pan de agua.
So, to assemble the sandwich, we’ll need Spanish sardines, pan de sal, tomato slices and kesong puti (literally translated as “white cheese” in English). Check it out, it’s really white 🙂
And that distinct lovely aroma brought by the banana leaves… ah, heavenly!
Kesong puti is a soft white cheese made from unskimmed carabao’s milk, salt and rennet. It usually comes wrapped in banana leaves like this one and has a soft texture and slightly salty taste. There are some commercial versions of this cheese which apparently taste a little bit sour. This is because instead of using rennet, they use vinegar.
Okay, as easy as 1-2-3. Here we go ~
Uno. Split the bread and put some pieces of Spanish sardines inside.
Dos. Top with fresh tomatoes and kesong puti slices.
Tres. Cover up and you’re ready to grill.
Did I just say as easy as 1-2-3? 🙂
Still, the last step has got to be to serve it and enjoy with the ones you love.
Hasta la vista!