Pandesal Ham and Cheese Sandwich (Filipino Breakfast Sandwich)

About This Recipe

Pandesal is the Philippines' everyday bread roll -- soft, slightly sweet, with a crumb coating of fine breadcrumbs -- and one of its most common uses is split open while still warm and filled for a fast breakfast sandwich. This version leans into the sweet-savory Filipino love of ham and cheese, adding a layer of slow-caramelized onions for depth. The technique that matters most is the onions: cooked low and slow in butter for a full 20 minutes until they turn deeply golden and jammy, they add a sweetness that plays off the sweet ham and salty cheese rather than competing with it. Toasting the split pandesal cut-side down in the same buttery pan before filling gives the bread a light crisp edge against its naturally soft interior. This is a common Filipino merienda (snack) or quick breakfast, sold from bakeries and home kitchens alike, usually with a mug of coffee or hot chocolate on the side.

Ingredients

Serves 2

• 4pandesal rolls
• 2 tbspbutter
• 1large onion(thinly sliced)
• 8 slicessweet ham
• 4 slicescheddar or processed cheese
• 1 tspsugar
• 0.25 tspsalt

Instructions

1. 1

   Caramelize the onions

   Melt half the butter in a pan over medium-low heat. Add onions and sugar, cook slowly 18-20 minutes, stirring occasionally, until deep golden and jammy.

2. 2

   Split the pandesal

   Slice each pandesal roll most of the way through without cutting all the way.

3. 3

   Toast the bread

   Melt remaining butter in a pan and toast the cut sides of the pandesal until lightly golden, 1-2 minutes.

4. 4

   Layer the filling

   Fill each roll with ham, a slice of cheese, and a spoonful of caramelized onions.

5. 5

   Warm through

   Return filled sandwiches to the pan briefly, pressing gently, until the cheese starts to melt, about 1-2 minutes.

6. 6

   Serve

   Serve warm, ideally with coffee or hot chocolate.

Variations

• •

  Add a fried egg for a heartier version.

• •

  Swap ham for Filipino tocino or longganisa for a more traditional breakfast filling.

• •

  Use mayonnaise on the bread for extra richness, a common bakery-style addition.

Storage

Best eaten fresh and warm. If needed, store components separately and assemble fresh, as the bread turns soggy once filled and refrigerated.

Frequently Asked Questions