Pan de Sal Filled with Corned Beef (Pandesal na May Corned Beef)
The Quirky Foodster Team
Ingredients
- Pandesal rolls — 8 (store-bought or homemade)
- Can corned beef — 340 g (12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 1 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a frying pan and sauté the onion and garlic until softened.
- Add the corned beef, breaking it up with a spoon, and cook for 5–6 minutes until heated through and lightly browned.
- Season with salt and pepper.
- Split each pandesal roll and fill generously with the corned beef mixture.
- Serve warm.
Introduction: Soft pandesal rolls filled with a savoury corned beef and onion filling, a hearty, satisfying Filipino breakfast bread.
Cultural Background: Filling the beloved pandesal roll with a savoury protein is a common way Filipinos turn the everyday breakfast bread into a more substantial meal, corned beef being one of the most popular fillings.
Tips: Break up the corned beef well while cooking so it browns evenly and distributes well through the filling. Warm the pandesal rolls slightly before filling for the best texture.
Variations: Add a fried egg alongside the corned beef for an even heartier breakfast. Include a little chopped tomato for extra freshness.
Storage: Refrigerate the corned beef filling in an airtight container for up to 2 days; bread is best fresh.
Reheating: Reheat the filling gently in a pan; warm the bread briefly before assembling.
FAQs:
Q: Is canned corned beef commonly used in Filipino cooking?
A: Yes, it's a widely available and popular pantry staple, used in many everyday breakfast and simple meal preparations.
Q: Can this be made with homemade pandesal?
A: Yes, freshly baked pandesal makes an especially delicious base for this filling.
- Pandesal rolls — 8 (store-bought or homemade)
- Can corned beef — 340 g (12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 1 tbsp
- Salt and pepper — to taste
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