Sartorial Host's Katsu Sando
And to finish our Sando Series… I present the Sartorial Host’s Katsu Sando! My katsu sando starts with freshly baked green onion milk bread and a double-layer of juicy tonkatsu pork, broccoli slaw, and katsu sauce to finish. For this sando, texture is king and I wanted to ensure a perfect balance. You have the soft milk bread, the tender pork loins with a crunchy Panko exterior, and the crisp and refreshing broccoli slaw. Rather than one sando split in half, I created a triple layer sando with two pork loins and two layers of slaw. Sliced in half, this double decker serves two. A thin layer of Kewpie mayonnaise, dijon mustard, and katsu sauce brings a complexity of flavor to this sando. I prefer a broccoli slaw over cabbage or shredded lettuce because of the crunch and texture it brings to my katsu sando. A quick dressing of sesame oil and rice wine vinegar adds the perfect punch. I can officially say, my sando cravings have been satisfied!
SARTORIAL HOST’S KATSU SANDO
ingredients + TOOLS
3 slices of fresh green onion milk bread, recipe linked
Add 1 cup of chopped green onion to the dough after butter has been incorporated
Unsalted butter
2 6-8 oz pork loin chops
Canola or vegetable oil for frying, enough to fill a deep pan or pot 1-2”
3 cups Panko bread crumbs
2 eggs, scrambled
2 cups broccoli slaw
2 Tbsp sesame oil
1 Tbsp rice wine vinegar
Kewpie mayonnaise
Dijon mustard
Tonkatsu sauce
Salt and pepper to taste
STEPS
Butter the green onion milk bread and lightly toast each side. Set aside.
Whisk together in a medium bowl, sesame oil, vinegar, and salt/pepper to taste. Toss in the broccoli slaw until fully coated. Place in the fridge to marinate.
Prepare the pork loins with a simple dry brine of salt and pepper. Heat the frying oil to 375F degrees. While the oil is heating, dredge the pork chops. Pour the scrambled eggs into one dish and the Panko bread crumbs in another dish. Add salt and pepper to the Panko bread crumbs and combine. Dip the pork chops in the egg wash, and then fully coat with the Panko bread crumbs and set aside.
When the oil reaches 375F, fry the pork chops one at a time until the internal temp reaches 145F. You may need to reheat the oil back up to 375F after the first pork chop. Allow the pork chops to rest for a few minutes before assembling.
Take the first slice of bread and lay it on a cutting board. Apply a thin layer of Kewpie mayo. Top with broccoli slaw. Then add the first pork loin on top with a generous layer of tonkatsu sauce. Add the next slice of bread with another layer of broccoli slaw. Add the second pork loin and tonkatsu sauce. Apply a thin layer of dijon mustard to the third slice of bread and finish off the sando.
Slice the edges of the sandwich and finish with a final slice down the middle. Serve immediately.
