Japanese Sandwich Mixed Sando Recipe

I absolutely adore this Mixed Sando recipe because it’s a deliciously nostalgic twist on a classic egg salad sandwich, with a touch of Japanese flair that brings back all the feels. Plus, the combination of creamy egg salad with crunchy cucumber and the subtle kick from the Dijon mustard makes it an irresistible lunchtime favorite!

The Mixed Sando, a Japanese sandwich, is a delightful blend of flavors and textures. This dish layers four slices of soft white bread with a medley of not-so-simple savory fillings, like eggs, cucumber, and tomato.

Japanese mayo influenced by Kewpie (a Japanese brand of mayonnaise that is also quite popular in the U.S.) adds a creamy richness. Soy sauce and white pepper deepen the flavor.

So does Dijon mustard. This is a layered sandwich that’s stuffed to the gills and that you could easily mistake for an open-face sandwich.

Ingredients

• Eggs: Rich in protein and essential vitamins, adds creaminess.
• Cucumber: Low-calorie, hydrating, adds freshness and crunch.
• Tomato: Source of vitamins A and C, juicy and tangy.
• Japanese Mayonnaise: Creamy, slightly sweet, enhances flavor.
• White Bread: Soft texture, neutral flavor base for the sandwich.

Ingredient Quantities

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• 4 slices of soft white bread (crusts removed)
• 4 large eggs
• 1 small cucumber, thinly sliced
• 1 medium tomato, thinly sliced
• Salt to taste
• White pepper to taste
• 2 tablespoons Japanese mayonnaise
• 1 tablespoon Dijon mustard (optional)
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• Butter, softened (optional)

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Instructions

1. Boil the eggs: Put the eggs in a pot, add water to cover them, and begin to heat the pot on the stove. When the water reaches a strong boil, cover the pot and take it off the burner. Leave the covered pot alone for 10-12 minutes. In the meantime, prepare a bowl of ice water. After the timer goes off, use a slotted spoon to transfer the eggs from the pot to the bowl of ice water. When they have cooled, peel the eggs and cut them up.

2. Make the egg salad: Combine chopped eggs with Japanese mayo, soy sauce, sugar, white pepper, and just enough salt to let your tongue know it’s there. This is a salad, not a custard, so don’t be shy. And mix well.

3. Make the bread ready: If you are using it, spread a very thin layer of butter on one side of each slice of bread.

4. Put together the top layer of the first sandwich: On a piece of bread, scoop the egg salad out of the bowl and onto the slice, spreading it evenly to the edge. Repeat this process for as many sandwiches as you desire.

5. Add cucumber: On top of the egg salad, place a layer of thinly sliced cucumbers.

6. Layer the bread: Position a second slice of bread atop the cucumbers, with the buttered side facing down.

7. Make the veggie layer: If you’re using it, spread a thin layer of Dijon mustard on one side of another slice of bread and lay the tomato slices evenly over the mustard.

8. Final assembly: Add a pinch of salt and some white pepper to the tomatoes, then top with the last slice of bread, which you’ve buttered on the side that will face the insides of the sandwich.

9. Gently compress the sandwich to make it a little smaller. If necessary, cut off the crusts to make the edges neat.

Press and slice: Compact the sandwich slightly by pressing down gently on it. If necessary, even out the sandwich by trimming the crusts.

10. To serve: Either serve the sandwich immediately, the best-tasting state it’s likely to be in, or wrap it and refrigerate it for a couple of hours before serving it. You can cut it in half or in quarters; I recommend half-portions. And that’s it! Savor your Mixed Sando!

Equipment Needed

1. Pot
2. Stove
3. Bowl
4. Slotted spoon
5. Knife
6. Cutting board
7. Mixing bowl
8. Spoon or spatula (for mixing)
9. Butter knife (optional)
10. Timer or clock
11. Plate for assembly

FAQ

• Q: Can I use whole grain bread instead of white bread?A: Yes, whole-grain bread can be used, but it will change the usual soft texture of the sando.
• Q: Is Japanese mayonnaise necessary?A: A distinct tangy flavor is imparted by Japanese mayonnaise; use regular mayonnaise in its stead.
• Q: How thin should the cucumber and tomato slices be?For optimal layering and flavor balance, 1/8 inch thick is the way to go. That’s your target. You want to be damn close to that for every slice.
• Q: What is the purpose of removing the crusts from the bread?A: To create the softer, more delicate texture typical of a Japanese sando, the crusts should be removed.
• Q: Can I add other fillings to the sando?A: Yes, you can definitely play with the amounts and types of fillings. Put your personal twist on it with ham, cheese, or lettuce.
• Q: How do I prevent the bread from becoming soggy?A: Creating a barrier against the moisture that comes from the fillings is one good “first” step. A moist filling is going to make a sandwich soggy no matter what you do. Although you should always strive for a moist and flavorful filling, you can take steps to make it not sog so it won’t work against you.
• Q: Can the sandwich be made in advance?A: It’s best when you eat it immediately. But if you’re having a dinner party and need to prep ahead, feel free to make it a few hours in advance. Just keep it chilled to maintain optimal freshness.

Substitutions and Variations

Soft white bread: Replace it with whole-grain or sourdough bread to provide a healthier option and a slightly more tangy flavor.
Japanese mayonnaise can be replaced with Kewpie mayonnaise, a common ingredient in many international kitchens. If you prefer a more Western flavor, use regular mayonnaise, adding approximately a tablespoon of rice vinegar to get the authentic taste of Japanese mayonnaise.
Substitute zucchini for cucumber for a slightly different texture.
Tomato: Use roasted red peppers instead. They have a sweeter taste.
Dijon mustard: Trade for spicy brown mustard or don’t use it if you want a less zippy sandwich.

Pro Tips

1. Perfectly Cook the Eggs For ideal hard-boiled eggs, consider using slightly older eggs, which tend to peel more easily. After boiling, shocking the eggs in ice water will stop the cooking process quickly and make peeling easier.

2. Customize the Dressing Adjust the amounts of Japanese mayonnaise, Dijon mustard, and soy sauce to your taste. For a creamier egg salad, you might increase the mayo. For a more tangy flavor, increase the mustard slightly.

3. Balance the Textures Ensure that your cucumber and tomato slices are as thin as possible to maintain a balance between the creamy egg salad and the crunchy vegetables. This will also prevent the sandwich from becoming soggy.

4. Quality Bread Choice Use a high-quality soft white bread to enhance the overall flavor and texture of the sandwich. Ensure the bread is fresh, which will help with keeping the sandwich moist and soft.

5. Butter as a Barrier When using butter, ensure it covers the bread fully, as it acts as a protective layer to prevent the ingredients from making the bread soggy, resulting in a longer-lasting sandwich.