Chicken Strips Adobo Sandwich

I don't know about you...but I sooo love stew. Just like any other typical Filipino, I love eating it with rice...but I also enjoy eating it with rolls and bread, especially the leftover. Whether it's beef, chicken or pork stew, making a sandwich filling out of it always excites my taste buds. I remember that when I was little, whenever we have stew for dinner, whether its adobo, afritada, estofado, kaldereta or menudo, I would always ask my mom to make me some stew filled pandesal or pandelemon for breakfast the next morning. Sometimes, I would even bring them to school for snack. Even now, I still love that kind of sandwich. During our road trips, I would usually cook adobo or menudo the night before then stuff them in buns. My family consider it as a very yummy on-the-go meal!

For this month's Kulinarya Cooking Club Challenge, I found the perfect chance to share one of my family's favorite stew sandwiches with you. Thanks to our host, Louie Yan of East and West for choosing "Filipino portable bites offered by food trucks" to be this month's theme. Here in the US, I've only seen food trucks when we were in NYC. If I am to find one here in Texas, I would love if they have Filipino food like those in California...and how I wish they have this Adobo Sandwich!

It looks so good, right??? If there are food trucks selling this here in Texas, I'll definitely be a frequent customer! And if someday I'll have my own food truck or Filipino fast food restaurant, this Chicken Strips Adobo Sandwich will be one of our house specials! This is no ordinary sandwich, I tell you! It has the goodness of the Filipino all time favorite adobo plus the yummy combination of egg and cheese and the added spice of Jalapeño pepper and onions! 

Though I enjoy any kind of stew, adobo is my most favorite because it is the quickest to cook and it doesn't require much ingredients. For the sandwiches that I prepare for our trips, I usually use shredded leftover pork or chicken adobo, but for this post, I used freshly cooked chicken breast strips adobo with Jalapeño pepper and lots of onions. Chicken breast cut into strips cook a lot faster so this will be perfect for on-the-go meals like this.

You should try it! I'm sure you'll love how tasty and filling this is!

Cheesy Tuna Sandwich Spread

Though the Catholic Church only requires 14 years old and older to abstain from meat on Ash Wednesday, on all Fridays of Lent, and on Good Friday, my parents let me and my brother join the fun even when we were below 14. I really don't remember my exact age when I started doing seafood and veggie Fridays during Lent. All I remember is that my mom was very strict about it. There were even times when she made us abstain from meat for the whole period of Lent which means 40 days straight. But my brother and I have always loved seafood and veggies so it wasn't like a big torture for us. We were actually fine with that. 

It's very much the same with my daughters now. They love seafood and (some) vegetables so Ryan and I don't even have to force them to abstain from beef, pork and poultry. They've learned from church about the importance of this Catholic tradition and though they know that they are not yet required to observe it, they are very willing to. They are actually the ones who remind me that it's Friday so I will have to pack meat-free lunch for them.

Most of the time, my daughters prefer to eat sandwiches and fruits for lunch in school, and this Cheesy Tuna Sandwich Spread that I am sharing with you today is one of their favorite fillings. Like the Salmon Sandwich Spread that I have featured last year, this is not any ordinary fish sandwich spread.  It's very flavorful and it has cheese!!! Clarise and Cherlin love how cheesy and healthy this is...and they find eating it in sandwich rolls so much fun! I'm sure you'll love it too.