| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 8 pcs chorizo de cebu cooked and skinned
- 4 pcs bread depends on your preference
- 4 tbsp garlic aioli
- 2 tbsp salted butter melted
Salsa
- 1 red onion cubed
- 2 cucumber cubed
- 1 tbsp cilantro leaves choppes
- 2 tbsp calamansi juice
- 1/4 cup red chili julienned
- 1/2 tsp fish sauce
Ingredients
Salsa
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Instructions
- Assemble the salsa by combining the calamansi juice, fish sauce, cucumber and red onion in a small bowl.
- Brush the crust of the pandesal with melted butter.
- Toast for 10 minutes in the Oster Oven using the Toast Function.
- Take the pandesal out of the oven and spread with the aioli on both slices of the bread.
- Place 2 pieces of the skinned chorizos, a bunch of cilantro, a spoonful of the prepared salsa and and red chilli on each bread sandwich.
- Serve hot and enjoy!