Gardenia Longganiza Royale: Vigan’s 7th Wonder Sandwich

Ingredients

4 slices Gardenia Classic White Bread Thick Slice
2 slices Gardenia High Fiber Whole Wheat Bread
350g Vigan longganiza, casing removed, crumbled
Oil for grilling
1 Tbsp bottled bagoong
4 pieces kesong puti
Shaved cheddar cheese
10 pieces squash flowers
1/2 cup all purpose flour
1 piece egg beated
1/2 cup bread crumbs
Arugula leaves

For the sidings:
Bagnet and seaweed salad
Bagnet, cut into fine strips
Assorted seaweeds
White onions, julienne
Cherry tomato, halves
Mayo-bagoong dressing
1/2 cup mayonnaise
1 Tbsp bottled alamang
Pepper, to taste

For the garnish:
Himbahao tempura
Himbahao flowers (alakun)
1/2 cup all purpose flour
1 piece egg beaten
1/2 cup bread crumbs
Oil for frying

Procedure

Using a waffle sandwich maker, Toast the pieces of bread, keep warm & set aside. Divide crumbled longganiza into four parts. Heat oil in a grill pan. Grill pieces of patties on both sides until done but not dry. Set aside. Coat squash flowers with flour then dip in egg and dredge in bread crumbs. Deep fry until golden brown. Drain in paper towels, set aside. Combine mayonnaise and bagoong. Correct seasoning. Using a sandwich spreader, spread mayo bagoong mixture on Gardenia Classic White Bread Thick Slice. Top with grilled patty and kesong puti. Top with Gardenia High Fiber Whole Wheat Bread, and spread with the remaining mayo-bagoong. Top with grilled paty, shaved cheddar cheese and arugula. Finally cover the top with Gardenia Classic White Bread Thick Slice.
For the salads and garnish: Aesthetically arrange on a serving dish the salad ingredients. Coat himbabao with flour then dip in egg and dredge in bread crumbs. Deep fry until golden brown. Drain in paper towels.
To serve: Using a bamboo cutting board arrange aesthetically the longganiza sandwich with the himbabao tempura and bagnet salad.