Pork Adobo

Pork Adobo

    1. This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang.

Adobo, in general, can be cooked using different kinds of protein. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.

Filipino Pork Adobo vs. Mexican Adobo

The word Adobo was derived from the Spanish word “adobar”. It means to marinate. This can be in the form of a liquid marinade or to rub using a combination of powdered ingredient.

This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.

Mexican adobo, on the other hand, makes use of chillies, garlic, cinnamon, and oregano as marinade.

Both dishes look and taste different. It will be unfair to compare which among the two dishes are best because each of us has our own preference when it comes to flavor.

Filipino Pork Adobo Versions

The Philippines is composed of composed of many islands. It was initially estimated to be around 7,107. At present, the count rose to 7,641. Each of these islands belong to a cluster, which are divided into regions.

Pork Adobo

Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location.

The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.

Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I remember my tito’s and tita’s prepare a large portion every summer outing. We would go to Pansol in Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons (kaldero). One has the adobo in it, while the other is for the rice.

Pork Adobo with Potato is another version that I tried. This is a saucier pork adobo version with cubes of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when you eat the potato with rice. This is a good dish to have when before going to the gym or before starting a marathon.

I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both ways require boiling the eggs beforehand.  The first version is cooked by adding boiled eggs once the pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the time when cooking this way. We don’t want to overcook the eggs.

How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the outer yolk. When you see a dark ring around it, that means the egg is overcooked.

The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking (unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate before serving. The eggs also retains its white color.

Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.

The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts of pork though.

A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina Reaper, which is way spicier).  The result was a very delicious and extremely spicy adobo. The spice lingers in the mouth for a while. Be forewarned.

Adobong Baboy sa Gata is a classic. This is notorious for making people on limited-rice-diet crave for more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not get enough of it.

How to Cook Pork Adobo

Pork Adobo Recipe

This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.

The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.

Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.

The pork needs to be cooked until tender. Do this by pouring the remaining marinade, if any. Also add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.

If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think its needed.

Pork Adobo Alterative and Additional Ingredients

Pork – Use any cut of pork that you prefer. I suggest pork belly for best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe.

Onion – This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces.

Dried Bay Leaves – this is an ingredient that you can almost always find most of the time in the spice section of your local supermarket. Believe it or not, but this makes a huge difference when cooking adobo.

Whole Peppercorn – this is a traditional ingredient. It will not matter if you use crushed peppercorn or ground black pepper. Sichuan peppercorns are also good alternatives.

Sugar – adding a teaspoon of sugar will move your pork adobo on the sweeter side. I personally love the taste of adobo with a bit of sugar.

 

Pork Adobo Recipe

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.
 CourseMain Course
 CuisineFilipino
 Prep Time10 minutes
 Cook Time1 hour
 Total Time1 hour 10 minutes
 Servings
 Calories1211kcal
 AuthorVanjo Merano

Ingredients

  • 2 lbs pork belly
  • 2 tablespoons garlic minced or crushed
  • 5 pieces dried bay leaves
  • 4 tablespoons vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon peppercorn
  • 2 cups water
  • Salt to taste

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Instructions

  • Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
  • Heat the pot and put-in the marinated pork belly then cook for a few minutes
  • Pour remaining marinade including garlic.
  • Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
  • Put-in the vinegar and simmer for 12 to 15 minutes
  • Add salt to taste
  • Serve hot. Share and enjoy!

Watch How to Cook Pork Adobo

Nutrition

Serving: 4g | Calories: 1211kcal | Carbohydrates: 5g | Protein: 24g | Fat: 120g | Saturated Fat: 43g | Cholesterol: 163mg | Sodium: 1700mg | Potassium: 530mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 2.7mg
Pork Adobo
Print Recipe
Servings
4 people
Servings
4 people
Pork Adobo
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Combine the pork belly, soy sauce, and garlic then marinate for at least 1 hour
  2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
  3. Pour remaining marinade including garlic. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
  4. Simmer for 40 minutes to 1 hour
  5. Put-in the vinegar and simmer for 12 to 15 minutes
  6. Add salt to taste Serve hot. Share and enjoy!
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Easy Homemade Enchilada Sauce

Easy Homemade Enchilada Sauce

I love Mexican food but Enchiladas were never one of my favorites.  I tried to love it, but something about it just wasn’t working for me.  It took me a while, but I finally realized what wasn’t working was the canned Enchilada Sauces I found at the grocery store.

Sure there are several brands out there, in fact it got quite confusing.  But no matter which sauce I bought it simply didn’t taste good to me or for that matter the rest of the family didn’t find them that great either.  They much preferred the Enchilada Sauce they would order from the Mexican restaurant.  There aren’t that many really good Mexican restaurants in Honolulu so I had to find a way to make homemade Enchiladas just as good as the ones we found at the few restaurants we like.  And since we didn’t care for the canned sauce then clearly the only option was homemade sauce.

So I started trying to figure out just how to make Enchilada Sauce and the first thing I learned is that there are not tomatoes in any way shape or form in Enchilada Sauce.  I  was surprised and so was everyone in the family!  That’s right no tomatoes in Enchilada Sauce!  Of course I’m talking about the RED Enchilada Sauce, I’ve yet to make the green variety.  But I will and once I get it right I’ll share that too!

So what’s in Enchilada Sauce you ask?  Chicken or Veggie Stock (the veggie stock is great if you want a vegan version), Roux, and spices.  That’s it!  And to make it even better it’s super easy to make, it takes less than half an hour!  I make a pot of it and store the sauce in jars in the fridge.  The longer it sits in the fridge the better the sauce tastes.  So now my fridge is always stocked with homemade Enchilada Sauce along with my  Marinara Sauce!  I spend a morning once a month to re-stock, that way I’ll always have my favorite 2 sauces on hand.

You can use this Enchilada Sauce on anything you want.  Pour it over your favorite meats and roll in tortillas for delicious enchiladas or use it in a casserole.  I use it on my Keto friendly Chicken or Steak Enchiladas, they come out great.  Whatever you use it on it will turn out delicious!

Enchilada Sauce

Ingredients:

4 Tbs. Olive Oil

1/4 Cup Flour

1/2 Cup Chili Powder

1 Tbs. Garlic Powder

1 Tbs. Cumin Powder

1 Tbs. Dried Oregano

1 Quart Chicken or Vegetable Stock

Salt to taste

Directions:

Heat Olive Oil in a medium saucepan

Whisk in flour to make a blond roux, be careful not to burn the flour

Whisk in the spices except the salt

Slowly pour in the stock while whisking to blend the spices and roux in to it

Add salt to taste

Simmer for about 10 minutes or until slightly thickened

Use with your favorite meats or veggies or pour into jars and store in the fridge.

This recipe will make enough to fill 1 quart jar and almost 1 pint jar.  If storing sauce pour into jars and cool before covering with a tight lid and placing in the fridge.

 

Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Ingredients
Servings: Pints
Instructions
  1. Heat Olive Oil in a medium saucepan
  2. Whisk in flour to make a blond roux, be careful not to burn the flour
  3. Whisk in the spices except the salt
  4. Slowly pour in the stock while whisking to blend the spices and roux in to it
  5. Add salt to taste
  6. Simmer for about 10 minutes or until slightly thickened
  7. Use with your favorite meats or veggies or pour into jars and store in the fridge.
Recipe Notes

This recipe will make about 5 pints.  That's enough to fill 1 Quart size jar and almost 1 pint size jar.  Cool before covering tightly and storing in the fridge.

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Chicken Souvlaki with Tzatziki

Chicken Souvlaki with Tzatziki

One of our family traditions are Sunday night barbecues when family and friends drop by for dinner and a visit.  Everyone looks forward to this weekly event.

Sometimes coming up with a different menu for the barbecues can be a challenge.  Last week we decided it would be Greek night so my daughter-in-law and I  made Chicken Souvlaki with Tzatziki Dip.

We love Greece and Greek food.  We’ve been trying different recipes to  replicate the souvlaki and tzatziki we enjoy whenever we’re in Greece.

This weekend we made Tzatziki exactly how the owner of The Music Cafe in Myknos, one of our favorite cafes in Greece, taught us.  It was delicious.

I decided to try my hand at creating a new recipe for the souvlaki.  I marinated the chicken overnight in yogurt and spices, it turned out tender, juicy, and delicious!  The yogurt keeps the chicken tender and juicy and fresh dill gives them the extra yum!

Tzatziki is a yogurt dip or sauce.  It can be served with fresh crusty baguettes for dipping, and used as a sauce over the chicken.  Either way it’s delicious.

Both the Tzatziki and Souvlaki are easy to make.  The chicken should be marinated over night or for at least 3 hours, the longer it marinates in the fridge the tastier and tender it will be when grilled.  The Tzatziki can be make ahead of time and chilled in the fridge until ready to serve.

Both dishes will now be permanent additions to our Sunday night barbecues.  Here are the recipes, perhaps you can try them out this coming Memorial Day.  Both recipes can be doubled or tripled for larger gatherings.

Chicken Souvlaki with Tzatziki

Chicken Souvlaki

Makes 9-10 kebobs

Ingredients:

2 lbs. thawed chicken tenderloins – if the pieces are too large you may have to cut them in half lengthwise to make strips no larger than 2″ wide.

1 cup WHOLE milk plain Greek yogurt.  Be sure it’s whole milk, the fat free or 2% won’t work.

1 tbls. minced garlic

2 tbls. olive oil

1 tsp. dried or fresh oregano – crushed or minced

1/2 tsp dried or fresh rosemary – crushed or minced

1 tbls. fresh dill – finely chopped

Juice of 1/2 lemon

Salt & Pepper to taste

Directions:

Mix all the ingredients in a bowl.

Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.

Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge.  It’s a good idea to stir the chicken several time while it’s marinating to ensure all pieces are coated with the yogurt mixture.

Place the marinated chicken on skewers – two pieces fit nicely on 12″ skewers.

Grill on medium heat until chicken is well cooked.  About 5-6 minutes on each side.  Don’t over cook the chicken, it will become dry and hard.

Serve immediately with Tzatziki, and whatever side dishes you prefer.

Chicken Souvlaki with Tzatziki

Tzatziki

Makes 2 cups

Ingredients:

2 medium cucumbers

2 cups WHOLE milk yogurt

1 tbls. olive oil

1 tbls. minced garlic

2 tbls. fresh minced dill

Juice of 1/2 lemon

Salt to taste

Directions:

1.  Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.

2.  Finely grate cucumber in to a mixing bowl.

3.  Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.

4.  Add yogurt to cucumber and mix well.

5.  Add olive oil, garlic, and dill to the mixture and mix well.

6.  Remove lemon seeds and squeeze lemon juice into the mixture and mix well.

7.  Add salt to taste.

Chill until ready to serve.  Can be served as sauce for the Chicken Tzatziki or as a dip with crusty fresh bread or pita chips.  If serving as a dip portion into small bowls and drizzle with olive oil before serving.

Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Ingredients
Servings: Servings
Instructions
Souvlaki
  1. Mix all the ingredients in a bowl.
  2. Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.
  3. Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge. It's a good idea to stir the chicken several time while it's marinating to ensure all pieces are coated with the yogurt mixture.
  4. Place the marinated chicken on skewers - two pieces fit nicely on 12" skewers.
  5. Grill on medium heat until chicken is well cooked. About 5-6 minutes on each side. Don't over cook the chicken, it will become dry and hard.
  6. Serve immediately with Tzatziki, and whatever side dishes you prefer.
Tzatziki
  1. Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.
  2. Finely grate cucumber in to a mixing bowl.
  3. Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.
  4. Add yogurt to cucumber and mix well.
  5. Add olive oil, garlic, and dill to the mixture and mix well.
  6. Remove lemon seeds and squeeze lemon juice into the mixture and mix well.
  7. Add salt to taste.
  8. Chill until ready to serve.
Recipe Notes

Tzatziki can be served as sauce for the Chicken Souvlaki or as a dip with crusty fresh bread or pita chips. If serving as a dip portion into small bowls and drizzle with olive oil before serving.

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Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

 

Pochero is a type of stew  originally from Spain.  It comes from the Spanish word “puchero” which means “stewpot”.

The dish is similar to the cocido of Spain with colorants such as paprika.  It uses local ingredients which vary from one region to another.  In Spain chickpeas are widely used.

In the Philippines, like in most other countries, every region has its own type of cuisine.    Pochero is the Cebuano version of Tagalog Bulalo which is one of the most popular stews in the country.  It’s basically the same thing with a couple of different local ingredients.

When I was on vacation in the Queen City of the South “Cebu City” Philippines  we went out  for dinner  somewhere in  F. Ramos Street, Ramos.  My mother ordered their specialty called “Pochero” or Cebu Style Bulalo.  It smelled so good and tasted so delicious, but it was so expensive.  I thought why not make it at home?

I researched the recipe and thanks to Overseas Pinoy Cooking I was able to make it.   My family and neighbors loved it.  I saved money and dinner was yummy!  Here’s the recipe!

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2 bundles pechay, trimmed

1/2 medium size cabbage, cut into wedges

4 young sweet corn in cob, cut in halves

1/4 kilo sliced bamboo shoot, pre-boiled

1 whole garlic

1 tbsp peppercorn

2 medium size whole onion

2 medium size onion, quartered

1 bundle chives or spring onion, cut in 2” length

salt to taste

 

Directions:

Place the whole beef shank in a large casserole.

Cover with water.

Add the whole onion, garlic and peppercorns.

Bring to a boil, remove scum that rises.

Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.

Remove the now tender beef shank from the casserole and keep aside.

Place the remaining broth in a big bowl, set aside.

Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.

Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.

Season with salt to taste.

Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.

Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

 

 

 

 

Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Ingredients
Servings: Servings
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)
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Easy Chicken Salad

Easy Chicken Salad

Easy Chicken Salad

Tea Parties are one of my favorite ways of entertaining. If find preparing for a tea party to be simple and easy.

I don’t necessarily have to spend days in the kitchen cooking and baking.  I usually bake one or two sweet items and throw together one or two sandwich fillers the day before then supplement the rest with store bought items.

I can put finger sandwiches together early in the day, keep them wrapped in plastic in the fridge, then put them on the table in pretty plates just before guests arrive.  The same goes for the sweet treats and cold beverages.  Of course water must be boiled for tea if in fact I’m serving hot tea.  This leaves me free to actually enjoy visiting with guests.

One of my favorite sandwiches to serve are chicken salad sandwiches.  They’re tasty, easy, and guests love them.  I used to buy pre-made chicken salad from Cotsco’s deli, but they sell it in big batches and I usually end up throwing some away, it doesn’t keep very long.  Recently I’ve started making my own chicken salad using left over Rotisserie chicken I buy from Costco or Sam’s Club.  It works out great, I buy the chicken the night before the party, my husband and I have some of it for dinner, then I chop up the rest for chicken salad.   Very economical and best of all no left over salad.

I’ll share how I make the chicken salad, but I wouldn’t exactly call it a recipe.  At least not a “normal” recipe with measurements.  I’ll list the ingredients, but the measurements depend on how much chicken you have left over.  I usually have at least half the chicken left over to turn into salad, my husband and I don’t eat very much.

Ingredients:

1/2 Rotisserie chicken
1-2 stalks celery
1/2 onion
1 tsp. garlic powder
1/4 cup Italian dressing
1/2 cup mayo
salt to taste

Directions:

1.  Remove meat from chicken.  Remove skin.  Chop meat into small cubes and place into a mixing bowl.

2.  Chop celery and onions into small pieces.  Add to chicken meat.

3.  Add garlic powder and dressing to chicken mixture and mix well.  Let sit for about 10 minutes.

4.  Add may and salt.  Mix well.

5.  Make sandwiches using your favorite bread.  I like to use King’s Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches.  Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.

Chicken sandwiches are also great for casual luncheons.  Serve them with a side of gourmet chips!

Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Ingredients
Servings: Quart
Instructions
  1. Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
  2. Chop celery and onions into small pieces. Add to chicken meat.
  3. Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
  4. Add may and salt. Mix well.
  5. Make sandwiches using your favorite bread.
Recipe Notes

I like to use King's Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.  Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!

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