Sartorial Host's Egg Sando
Happy start to my Sando series! After my Konbi experience a few years back in LA, the sando craze is alive and well. If you don’t know, a sando is a Japanese milk bread sandwich. You can read more about the history here. I was inspired to do my own series of sandos, mainly because I’ve been craving it and with their popularity, it can be hard to get your hands on.
The key to a sando is the Japanese milk bread which is pillowy and soft. I think the bread is almost, if not, more important than the filling. When you make your own milk bread, you can determine how thick to slice it, and I actually prefer a more balanced thickness to the bread. Often times, the sandwiches can be overloaded by the filling, especially the egg sandos. For the first sando in the series, I’m making my Sartorial Host’s Egg Sando. A few key differences are a thicker slice of milk bread, a butter-toasted interior to hold up against the moisture and add more flavor, and sesame oil in the egg salad for a nutty balance. All in all, it’s still a classic egg sando and well worth the effort!
SARTORIAL HOST’S EGG SANDO
ingredients
2 slices of fresh milk bread , recipe linked
1 medium soft-boiled egg
8 large eggs, boiled and peeled
1/4 cup mayonnaise
2 Tbsp dijon mustard
2 tsp sesame oil
4 Tbsp green onions, finely chopped
1/2 tsp salt
1/4 tsp pepper
Butter to taste
STEPS
Take the boiled eggs and separate the yolk and egg white. Finely chop the egg whites into cubes.
In a medium bowl, whisk together the egg yolk, mayonnaise, mustard, and sesame oil until smooth.
Add the green onions and diced egg whites into the bowl and stir to combine.
Add butter to a skillet and lightly brown one side of the milk bread.
With the toasted bread side up, layer the egg salad mixture and place half of a soft boiled egg in the middle.
Top with the second milk bread, toasted side down. Slice down the middle and serve immediately!