VEEGA TAPSIBREAD

Ingredients:

1 (160 g)	pack	VEEGA MEAT-FREE TAPA, cooked according to package directions
1/2	cup	MAGNOLIA REAL MAYONNAISE
1 (50 g)	pc	onion, chopped
2 (3 g each)	pc	calamansi, juice squeezed
1/4	tsp	iodized fine salt
1/8	tsp	pepper
5	pc	MAGNOLIA BROWN EGGS, boiled, peeled and chopped
1	dozen	pandesal, split
1 (70 g)	pack	lettuce leaves
2 (50 g each)	pc	tomatoes, each piece cut into 12 slices

Procedure:

Divide cooked tapa into 12 portions.
In a bowl, combine mayonnaise, onion, calamansi juice, salt and pepper. Mix well. Gently fold in eggs.
On bottom half of pandesal, arrange lettuce leaves and then spread 2 tbsp of egg mixture. Top with meat-free tapa and 2 slices of tomatoes. Cover with remaining half of pandesal to make sandwiches.

Makes 12 servings.
(Yield: 12 pc sandwiches (1-1/2 cups egg mixture)/1 pc sandwich per serving)

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