Foot and Fire

By GERLIE M. UY The grilled open-faced sandwich is ready to serve...  A photo before attack... array of wheat bread from Gardenia... 20 pieces of Bolognese Cold Cuts of Purefoods may be served immediately... Slices of Quickmelt cheese... Mayonnaise for the minimal acid twist in the sandwich... Tomato slices adds sour contrast to the salty cheese... Shredded cabbage is a hit!! Step one... Step 2 and all the way through... 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...

By GERLIE M. UY  The Beef-Salad wrapped in Pita and temporarily secured by toothpick.  Pita Bread is native to Turkish and Bulgarian dishes and should have a pocket  between the round bread. See Wikipedia link on Pita Bread   To see a video to make a pita click, How To Make a Pita Bread by How To. Com  Saute 250g of ground beef in 2 tablespoons olive oil For the salad, chop white onions and tomatoes. I must add chopped cucumber too  but I was not able to include the same in my first try. Also choose the greenest lettuce available in your local market and tear the leaves into two big pieces.  I bought a frozen Pita Bread (Philippine Made) from the grocery.  Heat the pan. Add the pita bread and heat each side from 2-3 minutes.  This one did not rise but the original pita rises and creates a pocket in between.  At any rate, this is no problem as we will be making a wrap.  On top of the pan-heated pita bread, put some leaves of lettuce....