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

A Japanese-style Sandwich, combining theWanpaku 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!

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

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!

® This is a RAS signature Recipe©

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

A detailed introduction,  step-by-step images of the wrapping & cutting technique , and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.

Makes 3 double-decker sandwiches — You will need some cute Sandwich paper or substitute it with regular Baking Paper, to wrap the Sandwiches and a sharp knife to cut!

EAT AND TELL!!! Let us know if you tried– Japanese Egg and Ham Sandwich (Cut -open, Wrapped Sandwich)

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

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins

Servings: 3

Description

This "Cut-Open" sandwich is a beautiful fusion of the classic Japanese Tamago Sando and the modern, oversized Wanpaku style. It is a hearty, double-decker creation that features a perfectly creamy egg salad—elevated with Japanese mayonnaise and fresh parsley—layered alongside savory ham, melted cheese, crisp lettuce, and juicy tomato slices. The secret to its signature look is the wrapping and cutting technique: by tightly securing the sandwich in parchment paper or cling film before slicing it down the middle, you reveal a vibrant, colorful cross-section that makes it as much a feast for the eyes as it is for the appetite.

Ingredients:

Servings

• 5 Boiled Eggs, on the softer side
• 9 slices Soft Japanese WHITE Bread (Shokupan or Hokkaido Milk Bread)
• 5-6 Tbsp Japanese Mayonnaise, (5-6 Tbsp in total as needed -see notes)
• 2-3 Tbsp 2-3 fresh Parsley, chopped
• White pepper powder, to taste
• 3 Slices soft Natural Cheese (see notes)
• 6 Slices Ready to eat Sandwich Ham (see notes)
• 9 large pieces Iceberg lettuce leaves, torn
• 1 Tomato, sliced (2 slices per sandwich)

Instructions

Video ON

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 into 3 portions 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!

Note

• 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.

Keywords: Japanese Egg and Ham Sandwich, Recipes are Simple, Cut-open sandwich, Wanpaku Sandwich, Tamago Sando, Japanese milk bread, Shokupan sandwich, Kewpie mayo egg salad, colorful sandwich layers, gourmet lunch ideas.