In a shallow frypan, heat the oil and sauté the garlic and red onions. Add 2 tsp brown sugar and cook until the onion is caramelized.
Add the canned corned beef and fry for five minutes, until any liquids have reduced. Set aside.
Slice the pandesal into halves. In a large, shallow frypan, put a good amount of cooking oil and heat. Place the pandesal halves in the hot oil, inner sides down. Fry for around 2 minutes, until they have absorbed the oil, and are a crispy, golden brown. Then turn them over on the now dry fry pan, and dry toast the exterior of the pandesal. The coal is the interior is fried / crunchy, and the exterior, is lightly toasted, but dry and non-oily
Grab the pandesal ‘bottom’ halves and arrange on a large chopping board. On each base, place 4 chilli leaves, then a tablespoon of the corned beef mixture. Place a slice of Colby Jack on top, it should melt slightly on the warm corn beef. Add a slice of a tomato, a slice of pickle.
Next, spread just a little ball park mustard and ketchup on the inner side of the pandesal top halves and place these on top to complete the slider.
Use Filipino and American flag toothpicks to fix the slider and serve with a cold beer.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/fil-corned-beef-pandesal-sliders/