By GERLIE M. UY
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The grilled open-faced sandwich is ready to serve... |
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A photo before attack... |
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array of wheat bread from Gardenia... |
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20 pieces of Bolognese Cold Cuts of Purefoods may be served immediately... |
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Slices of Quickmelt cheese... |
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Mayonnaise for the minimal acid twist in the sandwich... |
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Tomato slices adds sour contrast to the salty cheese... |
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Shredded cabbage is a hit!! |
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Step one... |
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Step 2 and all the way through... |
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toasting in the oven the open-faced sandwich is fun... |
20 slices of whole wheat bread (Gardenia)
20 pieces of Bolognese Cold Cuts (Purefoods)
20 slices of tomatoes (4 big tomatoes)
1 medium head of cabbage, shredded finely
20 slices of quick melt cheese (Quickmelt)
Assemble the open-faced sandwich.
First place the bread on a plate and spread with a small amount of mayonnaise.
Place the a piece of cold cut and spread a small amount of mayonnaise and add shredded cabbage.
Put a slice of tomatoes and then cheese.
Toast in the oven toaster until the cheese melts.
Serve immediately.
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