FOODlog #186: Egg Mayo Sando

One of my favorite items to prepare at the cafe is the egg mayo sando. It's a Japanese milk bread loaf that's sliced into 1+ inch cuts for this sandwich.

Although the assembling is easy and requires almost no cooking except buttering and toasting the milk bread slices, the prep for making this sando takes some time.

There is half a slice of half boiled eggs that we have to prep which takes quite some time to make as we need to boil the eggs then peel and slice the eggs. Peeling takes the most time out of this whole process.

Next a gochujang egg mayo needs to be made which we need to make hard boiled eggs then half it and separate the egg white and eggs yolks from each other.

The egg whites are chopped up into small dices and the egg yolk is blits together with gochujang, Japanese mayo, and seasoned with some salt and freshly sliced spring onions.

For the assembling part before serving, 2 slices of the milk bread is toasted with butter then Japanese mayo goes on and a layer of granny Smith apple slices goes on. Next half of the hard boiled egg is placed on top and then the egg mayo is spread on as the final layer.

The sando is then pressed by a heavy plate to maintain its shape before slicing into half and then plating it. Some freshly cracked black pepper is sprinkled on top of the half boiled egg area and then its garnished with some edible flowers.

You can also add on a side of fries or salad to go with this sando. A popular item especially in the morning and breakfast hours.