AuthorBiteSizedEmbotido Pandesal is a modern take on a classic merienda, combining Lola Nena's signature embotido seared in butter with fresh layers of tomatoes, red onions, and arugula. The rich, savory embotido is perfectly balanced by the tangy notes of mayonnaise and mustard, all nestled inside soft, freshly baked pandesal. A drizzle of olive oil adds a touch of Mediterranean flair, enhancing the flavors with a light, silky finish. This elevated sandwich brings together traditional Filipino comfort food with a gourmet twist, making it a satisfying and unique snack. Ideal for those who crave a filling, flavorful bite during merienda time.
Slice the embotido into 8 equal pieces.
In a large skillet over medium heat melt the butter. Pan sear the embotido sices for 2-3 minutes on each side until golden brown and heated through. Remove the skillet and set aside.
Lightly toast the slider buns with butter in the skillet or in a toasted until slightly crispy.
Spread a thin later of garlic butter sauce on the bottom half of each slider bun. Place 2-3 pieces of embotido slice on each bun. Top each serving with a slice of tomato, red onion, and a fea leaves of arugula. Spread some pickles, mayonnaise and mustard if preferred. Drizzle with olive oil before topping the top half of the pandesal.
Serve the embotido pandesal warm with extra garlic butter sauce on the side for dipping.
Ingredients
Directions
Slice the embotido into 8 equal pieces.
In a large skillet over medium heat melt the butter. Pan sear the embotido sices for 2-3 minutes on each side until golden brown and heated through. Remove the skillet and set aside.
Lightly toast the slider buns with butter in the skillet or in a toasted until slightly crispy.
Spread a thin later of garlic butter sauce on the bottom half of each slider bun. Place 2-3 pieces of embotido slice on each bun. Top each serving with a slice of tomato, red onion, and a fea leaves of arugula. Spread some pickles, mayonnaise and mustard if preferred. Drizzle with olive oil before topping the top half of the pandesal.
Serve the embotido pandesal warm with extra garlic butter sauce on the side for dipping.
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