Cafe-style Japanese Sandwiches

Method19 steps · about 25 min

1. 1

   Step 1: Spread all six teaspoons softened butter over one side of all six bread slices, using two teaspoons for each two-slice pair. Lay out three separate buttered bread pairs: one pair for ham, one for egg and one for chicken, all buttered-side up.

   Uses 6 Japanese sandwich-bread slices, about 1 cm thick; two slices per filling · 6 tsp softened butter; 2 tsp for each sandwich pair

2. 2

   Step 2: Spread the teaspoon karashi (1 tsp) mustard over the buttered face of one slice from the ham bread pair. Hold its second buttered slice ready as the lid.

   Uses One prepared two-slice ham sandwich pair · 1 tsp prepared karashi mustard paste

3. 3

   Step 3: Place the cheddar slice on the mustard-coated base, then place the ham (1 slice) slice on top. Fold any overhanging ham edges in so the filling fits within the bread.

   Uses The mustard base and its matching buttered lid · 1 slice mature cheddar cheese · 1 slice ham

4. 4

   Step 4: Cover the ham with all four thin tomato slices, halving round slices if needed to fill gaps without piling them too thickly.

   Uses The same filled base and lid · 4 tomato slices, about 2–3 mm thick

5. 5

   Step 5: Lay all five thin cucumber strips lengthwise over the tomato, overlapping evenly.

   Uses The same filled base and lid · 5 cucumber strips, about 2 mm thick and as long as the bread

6. 6

   Step 6: Put the matching buttered bread lid over the ham filling, buttered-side down, and press gently with your palm.

   Uses The same filled base and held lid

7. 7

   Step 7: Remove your hand and leave the ham sandwich for about five minutes to settle. You can prepare the egg and chicken fillings while it rests.

   Let ham sandwich settle · 5 minUses The complete closed ham sandwich

8. 8

   Step 8: Use a long, sharp smooth-bladed knife to trim the crusts, squaring the corners and avoiding excessive pressure on the soft bread.

   Uses The rested ham sandwich

9. 9

   Step 9: Cut the trimmed ham sandwich in half lengthwise, then cut across both halves at two equally spaced positions to make six small rectangles.

   Uses The complete trimmed ham sandwich

10. 10

    Step 10: Finely dice both peeled, cooled hard-boiled eggs. Mix them with one tablespoon of the divided mayonnaise, then season with the egg-filling salt and pepper to taste. Keep the lettuce separate.

    Uses 2 ready hard-boiled eggs, peeled and finely diced in step 10 · Mayonnaise for egg filling:1 tbsp · Salt for egg filling, to taste · Pepper for egg filling, to taste

11. 11

    Step 11: Spread all the egg filling over one slice of the egg bread pair, filling right to the edges and keeping the centre slightly thinner. Hold the matching second buttered slice ready as the lid.

    Uses All prepared egg filling · One prepared two-slice egg sandwich pair

12. 12

    Step 12: Wash and thoroughly dry enough butter lettuce to cover the filling. Put it over the egg mixture, then close with the held bread lid, buttered-side down, and press gently.

    Uses The complete egg base and matching lid · Butter lettuce to cover the egg filling, as needed

13. 13

    Step 13: Let the egg sandwich settle for about five minutes. Then trim and square the crusts with the sharp smooth-bladed knife and cut lengthwise in half, followed by two evenly spaced cross-cuts, to make six egg sandwich rectangles.

    Let egg sandwich settle before trimming · 5 minUses The complete egg sandwich

14. 14

    Step 14: Shred all 70 g ready-cooked, cooled chicken (70 g). Wash and finely slice the celery (30 g) and mix all 30 g with the chicken, the remaining tablespoon mayonnaise and optional eighth-teaspoon shiro dashi. Season with the separate chicken-filling salt and pepper to taste.

    Uses 70 g ready-cooked steamed or boiled chicken, shredded in step 14 · 30 g celery, washed and finely sliced in step 14 · Remaining mayonnaise for chicken filling:1 tbsp · ⅛ tsp shiro dashi, optional · Salt for chicken filling, to taste · Pepper for chicken filling, to taste

15. 15

    Step 15: Spread all the chicken filling on one slice of its buttered bread pair, filling the edges and keeping the centre slightly thinner. Hold its second buttered slice ready as the lid.

    Uses All prepared chicken filling · One prepared two-slice chicken sandwich pair

16. 16

    Step 16: Close the chicken sandwich with its held lid, buttered-side down, and press gently. Rest for about five minutes, then trim and square the crusts and make the same lengthwise half-cut and two evenly spaced cross-cuts to give six chicken sandwich rectangles.

    Let chicken sandwich settle before cutting · 5 minUses The complete chicken base and its matching lid

17. 17

    Step 17: Arrange three pieces of each filling on each of two plates, giving nine small sandwich pieces per person. Stagger each row slightly so the colourful fillings show.

    Uses All six ham sandwich pieces · All six egg sandwich pieces · All six chicken sandwich pieces

18. 18

    Step 18: Wash and dry both parsley sprigs and place one beside the sandwiches on each plate.

    Uses Both complete sandwich plates · 2 curly parsley sprigs for serving

19. 19

    Step 19: Serve the sandwiches promptly. For a shared platter, group or scatter all eighteen pieces instead of dividing them into two plates. Keep the egg and chicken fillings refrigerated if storing the sandwiches before serving.

    Uses All eighteen finished sandwich rectangles with garnish