Grilled Chicken Pesto Panini

What to do with leftover chicken from the holiday ? Turn them into a yummy sandwich.

Ingredients:

1 tbsp butter

2 slices bread, very lightly toasted

2 slices cheese

2 tablespoons bottled pesto
leftover grilled or roasted chicken 

Procedure:

Butter one side of each piece of bread. Place one slice, top with the cheese, pesto, chicken and the remaining slice of bread, butter side up. Grill on panini maker until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes.

Big Ben’s Kitchen Tapang Imus Eggs Benedict

I will make a bet this is the first time you heard about bottled tapa. Yes you heard it right bottled tapa? Tapa can be sold in a bottle to my amazement. Sharing this yummy breakfast recipe how I use it straight from the bottle.

Eggs Benedict is a traditional American breakfast that was first popularized in New York City. It consists of two halves of an English muffin each of which is topped with bacon or ham, a poached egg, and hollandaise sauce. This is my version using tapang Imus.  

Ingredients:
2 english muffins, sliced in half, buttered, and toasted
4 egg, poached
2 tablespoons olive oil
1 small white onion, sliced
salt and pepper, to taste
2 large egg, yolks only
3 tsps lemon juice
2/3 cup butter, clarified
salt, to taste
cayenne pepper, to taste (optional)
1 bottle Big Ben’s Kitchen Tapang Imus

Procedure:

Heat oil in a pan over high heat. Sauté onions until translucent. Set aside.

Hollandaise: Bring water to a simmer in a small pot. Combine yolks and lemon juice in a stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk continuously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably.

Gradually pour in clarified butter in a slow, steady stream, vigorously whisking until thick and smooth. Season with salt and cayenne pepper.

Place Big Ben’s Kitchen Tapang Imus  on top of each muffin. Top each with caramelized onions and a poached egg. Drizzle with hollandaise and garnish.

Almusa ya niso :)

The tapa is surprisingly very soft and almost melts in your mouth. 

It taste like the typical a bit salty tapa. I prefer my tapa a bit sweet but nevertheless this is worth the price @P200 a bottle.

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RATING:
Taste - 4.5/5
Value for Money - 5/5
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Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Tuna Pesto Salad Ciabatta Sandwich

INGREDIENTS:
6 tablespoons pesto sauce ( store-bought)
1⁄4 cup mayonnaise
1 can tuna in water, drained
2 medium tomatoes, sliced
lettuce (optional)
4 slices cheese
4 ciabatta bread


PROCEDURE:
Combine the pesto, mayo and tuna. Salt and pepper to taste.
Spread the tuna mixture on the bottom half of the bread. Top with sliced tomatoes, lettuce and slice of cheese.
Grill in panini griller until slightly browned.
Serve!

Cheesy Beef Mushroom w/ Caramelized Onion Panini

INGREDIENTS:
wheat bread
sirloin beef
soy sauce
salt and pepper
white onion
butter
canned sliced button mushrooms
cheese spread
lettuce


PROCEDURE:
Marinate beef in soy sauce, salt and pepper. Melt butter and saute beef slices until done. Saute mushrooms in butter. Set aside. Saute in butter sliced white onions until  caramelized. Set aside.

Grill bread in panini maker.

To assemble. Layer in bread beef slices, button mushrooms, caramelized onions, lettuce and topped with cheese spread. Cover with another sliced of grilled bread. Serve.

Homemade Chicken/Pork Longganisa con Pandesal

INGREDIENTS:

1-1/2 pounds ground pork
½ pound ground chicken
½ cup brown sugar
1 head garlic, peeled and minced
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon salt
2 teaspoons ground black pepper
oil for frying
wax paper, cut into 4 x 4 sheets


PROCEDURE:
In a bowl, combine ground pork, ground chicken, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed. In a individual sheet of wax paper, spoon about 2 tablespoon of mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a ziplock container and freeze.

To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry longganisa, turning once or twice, until golden and cooked through.

Sliced pandesal and put cooked longanisa. Serve with potato chips.

Submarine Sandwich

My very first recall of submarine sandwich was the one we used to buy at Zelcor's Snackhouse. Well this is my own submarine version.

INGREDIENTS:
1 Dizon's Bakery french bread ( I miss the old crusty one but the new one is ideal for sandwiches)
Roasted chicken ham
sliced hotdogs
scrambled egg
cheese slices
lettuce
tomatoes
cucumber
bacon bits (optional)
cheesy spread
catsup
mayo
mustard (optional)

PROCEDURE:
Spread mayo on sliced bread. Arrange ham, hotdogs, egg, cheese and vegetables on bread..Drizzle with with ketchup and mustard (if desired). Top with bacon bits.