Pandesalitas with Salchichon Iberico, Kesong Puti, and Pesto

Ingredients:

• Salchichon Iberico, 1pack 
• Pandesalitas - sliced in half, 10pcs
• Kesong Puti, 80g 
• Pesto, 30g

Procedure:

1.  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. 
2. Toast in the oven for 3-5 mins.  Serve hot.