1 (160 g) pack VEEGA MEAT-FREE TAPA, cooked according to package directions
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


  1. Divide cooked tapa into 12 portions.
  2. In a bowl, combine mayonnaise, onion, calamansi juice, salt and pepper. Mix well. Gently fold in eggs.
  3. 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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