Japanese Egg and Ham Sandwich (Cut -open, Wrapped Sandwich)

®This is a RAS signature Recipe©

A Japanese style Sandwich, combining the Wanpaku Sandwich (わんぱくサンド) style wrapping and cutting, along with a ‘frills-added’ – Tamago Sando (たまごサンド). This Japanese Egg and Ham Sandwich is Soooo Yummy and filling! An ‘any-time’ Sandwich that looks beautiful!

The Recipe Intro↓ has related links,  step-by-step images of the wrapping & cutting technique as well as same Recipe Video. If you’d like to check it out.

♦Prep time:10 min ♦Cook time:5 min ♦Yield: 3 large Sandwiches.

What’s the difference between a Japanese Egg Sandwich and an American-style Egg Sandwich?

The Japanese Egg sandwich has very few ingredients. It is mainly just eggs and Japanese Mayo. American sandwiches will add some more seasonings and lettuce, or tomato other items in the filling. My Cut-Open sandwich is a double-decker in which one layer is basically a Japanese Tomago Sando, and the next layer adds Ham-cheese-tomato-lettuce. The combination is incredibly yummy and satisfying and also filling! The bread used is also Japanese Milk bread or Hokkaido Milk bread, which is super soft and has larger slices.

And, what’s a Wanpaku Sandwich?

Another popular Japanese sandwich, which is known for using lots of colors and layers. They are huge sandwiches that are wrapped tightly and then cut open to reveal a cross-section of beautiful colored layers. Your imagination can go wild there and always remember to place the colored ingredients (Tomato, avocado, fruit meat.. etc… in such a way that when you cut through the main elements are featured! So my Japanese Egg and Ham is a simpler version of the Wanpaku.

Japanese Mayonnaise:

Japanese mayonnaise is made with really fresh eggs and malted vinegar. Its flavor is unique, with subdued tanginess and less acidity.

Japanese Bread:

A super-soft white, pillowy bread is used in these types of Sandwiches, called Shokupan. You can also use Hokkaido Milk bread. The slices should be fairly thick and very soft!

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

(For 3 double-decker sandwiches)

Method:

1. Boil the eggs, and keep them on the softer side. Peel and add to a bowl.
2. Mash the eggs, using a fork. Add 3-4 Tbsp Japanese Mayo, the chopped Parsley and White Pepper powder. Stir well to get a fluffy-looking Egg Salad filling.
3. Assemble the sandwich. Place one slice of the bread(untoasted), and spread a very thin layer of Mayo.  Each bread is spread with a thin layer, to keep the bread from going dry.
4. Divide the egg filling for 3 sandwiches and top one portion on top of this bread.
5. Place the middle slice of bread on top of the egg filling, after spreading a Scant Mayo Layer(on both sides).
6. Place one Cheese slice ⇒ followed by Lettuce ⇒ followed by two slices of Tomato ⇒ followed by two slices of Sandwich Ham.
7. Spread another Scant Mayo Layer on one side of the final bread slice, and place this on top.
8. Wrap the sandwich, as shown in the video (step-by-step images are on the Intro page)⇓. Cut open and Serve!
9. Oh and – Don’t forget to Instagram your sandwich and share it with #recipesaresimple!

Japanese Egg and Ham Sandwich (Cut -open, Wrapped Sandwich)

Notes:

• The eggs in this recipe, are best boiled – but not quite hard-boiled. My method to get boiled eggs, on the softer side – I put them in a small pressure cooker and cook for 5 steam whistles. Then cool off the cooker and open, to peel the eggs.
• The sandwich Ham I use is El-Dina Chicken Breakfast Sliced Ham (ready to eat from chilled)
• The Cheese slices I use are Emborg Edam Natural Cheese Slices
• The Japanese Mayo I use is of the ‘Ajinomoto’ brand

Key Ingredients: Eggs, Japanese Mayo,  Ready to eat Sandwich Ham, Cheese, Parsley, Soft White Bread, Lettuce, Tomato.

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