This post is about one of the eight grilled cheese sandwiches I prepared for the party I hosted for Foodbuzz 24×24 this month. This sandwich is called Adobo King.
Adobo is a dish that is entirely different from the Spanish marinade is also called adobo. In Filipino cuisine, while there are many variations of the adobo dish, the common ground would be that the meat is simmered in a mixture of soy sauce and vinegar. In my case, I cook my adobo three ways just like what I did for my very first party for Foodbuzz 24×24. Using my own soy sauce-vinegar-laurel leaf-garlic mix, I usually marinate the meat [usually chicken] for an hour or so before frying it. Next step would be simmering it in the same stock, then finally, baking it.
[In case you’re wondering what adobo in Spain is, it is the process of immersing raw food into a stock with different components like paprika, oregano, garlic and vinegar.]
Now, onto my sandwich 🙂
Because I intended the sandwich to be a Filipino version of the grilled cheese sandwich, I used pan de sal as my bread. Pan de sal is a rounded bread made of flour, eggs, yeast, sugar and salt. It closely resembles the Puerto Rican pan de agua.
So, the first step is to split the pan de sal all the way through.
To make the sandwich, you’ll need adobo shreds, caramelized plantains, caramelized onions and jalapenos (optional). You can choose any cheese you want but for my version, I used quick-melting cheddar.
Just layer the meat, plantains, onions, cheese, and jalapenos in the lower half of the pan de sal. Cover with the top half.
And you’re ready for grilling!
Serve and enjoy 🙂