leftover shredded chicken adobo sandwich
It's left-over this week at Lasang Pinoy, Sundays hosted by SPICES. There's plenty of tiny containers in my refrigerator to choose from but nothing beats "aged" adobo which tastes better after a few weeks in the refrigerator. I toasted the chicken flakes on a hot skillet until crispy and crusty and layered them with cream cheese, sliced tomatoes, and an egg omelet on dark rye bread. Weird combination, I know, but the sandwich is yummy. I washed it down with iced banaba tea.