Filipino-Style Breakfast Sandwiches

A Hearty Morning Classic with Crispy Buns and Savory Fillings

Overview

Total Time: 20 minutes

Servings: 4 sandwiches

Ingredients

• 4 pan de sal (or substitute: bolillos, dinner rolls, or potato rolls)

Note: Pan de sal is a traditional sweet-sour Filipino soft roll; opt for soft, slightly sweet bread for best texture.

• 2 tbsp unsalted butter, plus extra for browning

• ½–¾ lb leftover sliced asado (slow-cooked marinated beef; see recipe for preparation) or sliced ham/turkey

• 4 large eggs

• 4 slices queso de bola (semi-hard aged cheese; substitute: Edam cheese)

• Kosher salt, to taste

• Mayonnaise (for spreading)

Detailed Preparation

Step 1: Prepare the Bread

1. Preheat a large cast-iron skillet over medium heat for 2–3 minutes to ensure even thermal distribution.

2. Slice each pan de sal horizontally into 2 equal halves, creating two flat surfaces for spreading.

3. Generously spread a thin layer of mayonnaise on both cut surfaces of the bread—this adds creaminess and enhances flavor cohesion.

Step 2: Toast the Bread

1. Place the bread halves, cut-side down, onto the preheated skillet.

2. Toast until a golden-brown crust forms (2–3 minutes per side), ensuring even browning without burning. For large batches, work in 2–3 portions to avoid overcrowding (which steams rather than browns the bread).

3. Transfer toasted bread to a wire rack to cool slightly before assembling.

Step 3: Reheat the Protein

For Asado:

• In a small saucepan, add leftover asado slices and 2–3 tbsp of its cooking sauce (or beef broth if needed).

• Simmer over medium-low heat for 3–5 minutes, stirring occasionally, to rehydrate and intensify flavor. Adjust heat to maintain a gentle simmer (avoid boiling, which dries the meat).

For Ham/Turkey:

• In a nonstick skillet, melt 1 tbsp butter over medium-low heat.

• Add sliced ham/turkey, cooking 2 minutes per side until edges develop a light golden-brown sear (this crisps the surface while retaining juiciness).

• If cooking in batches, add additional butter to prevent sticking.

Step 4: Fry the Eggs

1. While the protein finishes reheating, prepare eggs in a separate large nonstick skillet.

2. Melt 1 tbsp butter over medium-low heat until foamy (but not browned).

3. Crack eggs into the pan, spacing them evenly. Cook undisturbed for 1–2 minutes until egg whites are fully opaque and set, while the yolks remain softly runny (adjust time for over-easy, over-hard, or sunny-side up preferences).

4. Season lightly with kosher salt.

Step 5: Assemble the Sandwiches

1. Spread a thin layer of mayonnaise on the bottom half of each toasted bread roll (repeat on the top half if not already done).

2. Top the bottom half with a generous portion of reheated asado, ham, or turkey.

3. Add a slice of queso de bola/Edam cheese—its slight saltiness and meltability will bind flavors.

4. Place the fried egg on the cheese (let the egg’s warmth slightly melt the cheese for creaminess).

5. Close with the top half of the bread, pressing gently to secure layers.

Chef’s Tips

• Pan de sal Prep: For extra flavor, brush the bread with melted butter before toasting—this deepens the crust and adds richness.

• Asado Alternative: Marinate beef in a mix of soy sauce, vinegar, garlic, and sugar the night before, slow-cooking until tender; slice and refrigerate for easy use.

• Egg Variations: For a richer yolk, use room-temperature eggs; for a crispy egg, briefly lift the pan to let excess butter coat the surface before adding eggs.

Comments

"This recipe is a breakfast staple! The buttery, crispy pan de sal paired with savory asado and runny egg creates a balanced, comforting bite. Toasting the bread first is key—it elevates the texture from soft to slightly crunchy. Will definitely make this weekly!"

Enjoy your homemade Filipino-inspired breakfast—start your day with this delicious, protein-packed delight!