We usually cook longganisa as is, keeping it in the casing and frying until crispy and caramelized—perfect to eat with a side of eggs, atchara, and garlic fried rice. But there are hundreds of other ways to cook this flavorful sausage. Crumble it up with eggs and bake it in the oven for a delicious breakfast platter, use it in pasta, or in the case of this recipe, flatten it like a patty to make the best Pinoy-style breakfast sandwich!
Toasted pandesal provides the perfect blank canvas, while zingy atchara and spicy Sriracha mayo balance out the sweet longganisa and rich egg. You can customize this sandwich however you like. Scramble the eggs if you prefer them that way, use a different bread, or add whatever condiments and seasonings you enjoy.
Smash your longganisa patty!
Pressing the longganisa patty into the pan with a stiff spatula ensures full contact with the hot surface, and creates a beautiful, caramelized crust. Make sure to also scrape up the delicious brown bits at the bottom when you remove the patty from the pan. This method gives you a full, meaty flavor and a perfectly crisp texture.
Ingredients
Ingredients
- 2 cups garlic longganisa, removed from casing
- 1 thinly sliced white onion
- ¾ cup grated cheddar cheese
- 2 whole eggs
- salt and pepper, to taste
- ¼ cup Kewpie mayonnaise
- 1-2 tbsp Sriracha
- 1 tbsp unsalted butter
- 2 pcs pandesal, sliced in half
- 3 tbsp atchara
Prepare longganisa patties: Cut open the longganisa casing, then squeeze the filling out into a large bowl. Do this with each longganisa sausage. Mix thoroughly to combine. Divide longganisa mixture into equal-sized balls and flatten to form patties. Season both sides of longganisa patties with salt. Set aside.
Fry patties: Heat 1 tbsp neutral oil in a pan over medium heat. Working with one longganisa patty at a time, use a sturdy spatula (stainless steel is best) to press the patty firmly against the pan. Push down on the spatula with another stiff spatula to flatten the patty quickly. Add sliced onions on top of the patty. Continue to cook until the bottom of the patty is golden brown. Then, flip the patty and press down to lightly caramelize the onions. Add grated cheese on top of the cooked side of the patty. Cover pan with a lid and remove from heat. The residual heat from the pan will continue to cook the patty and melt the cheese.
Fry eggs: In a separate pan, heat 1 tbsp neutral oil over medium-high heat. Fry eggs sunny side up until edges are crisp, or until they reach your desired doneness. Season with salt and pepper. Remove from heat and set aside.
Make sriracha mayo: In a bowl, add Kewpie mayo, Sriracha, and salt. Mix well to combine, and set aside.
Toast pandesal: Melt unsalted butter in a pan over medium heat. Place pandesal on the pan cut side down, and slide it around the pan until the pandesal has absorbed the butter. Continue to cook for about 1-2 minutes, checking if the bottom has turned golden brown. Remove from heat and set aside.
Assemble: Spread Sriracha mayo on the bottom of the pandesal. Place longganisa patty with onions and cheese on the pandesal, then top with egg, atchara, and the top piece of pandesal. Serve hot.
