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Pandesalitas with Salchichon Iberico, Kesong Puti, and Pesto
- Salchichon Iberico, 1pack
- Pandesalitas - sliced in half, 10pcs
- Kesong Puti, 80g
- Pesto, 30g
- Assemble the toast by topping the bread with Salchichon Iberico, less than a teaspoon of pesto, and kesong puti, cover with the other half of the bread.
- Toast in the oven for 3-5 mins. Serve hot.