Your traditional Filipino breakfast has now turned into a brunch sandwich that’s a little healthier. It includes a sweet turkey longanisa patty, melted pepper jack cheese, topped with an Eggland’s Best fried egg, sprinkled with green onions, and stuffed into a toasted garlic buttered pandesal bread.
HONERABLE MENTION: I would like to thank Eggland’s Best for featuring this recipe on their website and for sponsoring my Instagram Post. It was an honor to post and represent my Filipino culture using Eggland’s Best eggs!
LONGANISA & FRIED EGG SANDWICH OVERVIEW
I decided to use my healthier longanisa patties for this breakfast sandwich. It made more sense to express my Filipino culture in a sandwich that you can make for breakfast, lunch, or for brunch. The melted pepper jack cheese gives a kick of flavor along with the garlicky toasted pan de sal buns. I’m sure you’ll love this.
Do you like that yolk porn drizzle? or are you a scrambled egg kind of a person? Either way, you can make this sandwich your way.
THE LONGANISA & FRIED EGG SANDWICH BREAKDOWN
- Pandesal – You can find these at your local Filipino bakery. If not, french bread or dinner rolls may be used.
- Eggland’s Best Large Eggs
- Longanisa – I used lean ground turkey for this. You may use lean ground beef, chicken, or plantbased meat.
- Pepperjack Cheese Slices – We always have this in our fridge. These sure add a kick of flavor!
- Green Onions – Cause we need a few cute green gems to add color!
THE ESSENTIAL HOOKUPS
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- 1 lb. Lean Ground Turkey or any Lean Ground Meat
- 1 small whole Organic Garlic bulb (finely minced)
- 3 tbsp Organic Coconut Sugar
- 2 tbsp Organic Apple Cider Vinegar + 1 tbsp Water to dilute
- 1 tbsp Liquid Aminos or Low Sodium Soy Sauce
- 1 tbsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Cracked Black Pepper
- 1-2 tbsp Organic Extra Virgin Coconut Oil
- 6 Pan De Sal Bread
- 6 tsp Unsalted Butter (divided per bread)
- Garlic Powder
- 6 Pepper Jack Cheese Slices
- 6 Eggland's Best eggs, large
- Coconut Oil Cooking spray
- 1 -2 stalks of Green onion, chopped
- 1 cup of #CONFIDENCE
- In a medium mixing bowl, mix all ingredients except the coconut oil. Divide into 6 small balls evenly and mold the mixture into flat patties.
- Place in freezer for 15 minutes to harden.
- While the patties are in the freezer, split the pad de sals in halves. Spread butter on each side. Sprinkle garlic. Toast the pan de sals in a toaster oven for 2 minutes. When patties have formed.
- Heat oil in a medium skillet over medium heat. Fry both sides for about 4-5 minutes or until golden brown in color. You’ll notice the sugar starts to caramelize and become sticky in the pan. Add a splash of water to prevent the patties from being sticky. Set aside.
- Next, in a separate small frying pan, spray coconut oil spray on the pan over medium heat. Crack one egg in the middle. Fry egg sunny side up until the edges turn golden brown. Continue with the rest of the eggs and set aside.
- Grab a pair of the toasted pan de sal. Add the pepper jack cheese slice on the bottom half of the pan de sal and then add the longanisa patty.
- Place the fried egg on top and then the top of the pan de sal. Serve and enjoy!
- Use gluten-free burger buns to replace pan de sal.
- Also use dinner rolls or regular burger buns.
Since you’re still voyeuring here, jump on these and try them out:
- HEALTHY LONGANISA PATTIES
- FILIPINO STYLE MAC & CHEESE
- CHICKEN TOCINO TACOS
- BANANA KETCHUP GLAZED WINGS
Holla at yo girl and sweet talk to me below TOOTz!
AIGHT I’M OUTRO…