For Each Sandwich:
If you’re going to use the onion and pepper, sauté them separately in small saucepans with 1 tablespoon olive oil in each until soft, stirring often. The onion will take 10 to 12 minutes, the pepper a little less, 8 to 10 minutes. Sprinkle with salt and pepper and set aside.
Using your thumbs, split the roll or bread open without totally separating the 2 halves. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over high heat. Put the meat in and sprinkle with salt and pepper. Turn after 30 seconds and season with salt and pepper again. After 30 seconds more, place 2 slices of cheese over the meat, remove from the pan with a spatula, and set aside.
Spread the onion and green pepper, if using them over the roll. Put the meat and cheese on top. Garnish with the optional pickled peppers and hot sauce. Serve at once with plenty of napkins.
Adapted from The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.