Croquette Sandwich is one of my favorite sandwiches in Japanese bakeries. You can make this treat at home with leftover Korokke in dinner rolls or burger buns.
For some dishes, I purposely make extra so that my family can enjoy a different dish with the leftover. I love Japanese croquette (Korokke) so much that I always make extra and look forward to eating croquette sandwich or Korokke Sando (コロッケサンド) the following day.
Mom’s Croquette Sandwich
My mom knows how much I love her Korokke. She usually makes Korokke (her recipe here) as our last dinner when we visit Japan. What’s the reason? It’s so that she can make korokke sandwich for our lunch right before heading out to the airport.
The funny part is that my brother, who’s been living in Thailand for the past several years, also requests the exact same thing. I’ve heard the story from my mom that she packed the Korokke Sando so that he can eat it on the bus to the airport. I know, we’re pretty spoiled by my mom.
My dad, my brother, and I used to make a big deal out of my mom’s Korokke, and we were very serious who could eat the last piece. That’s definitely in the gene now because my children are also crazy about homemade Korokke and they already know the store-bought korokke is just not the same.
Where to buy Croquette Sandwich in Japan
In Japan, bakeries and sandwich shops also sell croquette sandwiches and they are quite popular. The bakery in the above photo even offered two types of Korokke Sando.
The sandwiches on the top left are made with a dinner roll (we call this type of bread “roll pan” in Japan). The dinner roll is split in half on top, and korokke and shredded cabbage are inserted.
The ones on the bottom are made with a sesame seed burger bun. The korokke is sandwiched with both lettuce and shredded cabbage.
Depending on the bakery, sometime the sandwich includes shredded cabbage or lettuce, or combination of both.
If you’re not into deep frying, you can definitely enjoy Baked Croquette recipe, but as a REAL Korokke fan, I have to tell you that nothing beats deep-fried Korokke!
However, when I’m too busy to deep fry many pieces of Korokke, baked korokke recipe comes in handy. It’s faster, healthier, and cleaner when you’re done cooking.
Watch How To Make Baked Croquette 揚げないコロッケの作り方
Japanese baked croquette piping hot mashed potato mixed with juicy meat wrapped around a crispy panko shell, no deep frying required!
If you’re a real Korokke fan, don’t miss my Mom’s Korokke recipe. 🙂
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Croquette Sandwich
Ingredients
- 2 dinner rolls (butter rolls バターロール in Japanese)
- 2 Tbsp Japanese Kewpie mayonnaise
- 2 baked croquettes (for a classic deep-fried Korokke recipe, click here)
- 2 Tbsp tonkatsu sauce
- 2 leaves butter lettuce (rinsed and drained well)
Instructions
- Gather all the ingredients.
- With a knife, make a slit on the top of dinner rolls.
- Spread the Japanese mayo between the slits.
- If the croquette is too big for the dinner rolls, cut in half.
- Place the butter lettuce in the slits.
- Place the croquette in between and put the tonkatsu sauce on top. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store at room temperature or a cool place for a day.
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I tried these with my leftover korokke a few days ago. Amazing! 🙂
Yay! Thank you for trying this recipe Emy!
Can they be prepared a day in advance and then fried the next day? If so, would I need to leave them out for a bit (just to take a little bit of the chill off) before frying?
Hi Vanessa! Sure you can make ahead! Are you using baked croquette or regular deep fried croquette? Either way my recommendation is to finish cooking. Then the next day you take it out and reheat thoroughly with a toaster oven (or oven). Do not use a microwave to reheat as it gets soggy and soft instead of crispy. 🙂
Do you need to reheat the korokke before assembling the sandwich?
Hi June! It’s up to you. If you like it cold, that works too. I personally like to reheat the croquette to get a nice crunch IF I use leftover croquette. 🙂
Mom’s cooking is always the best!
Actually both my mom and dad are very good at cooking, especially my dad’s Chinese dishes…. it was awesome! I often ask my mom to make “腐皮卷”, it is a bean curd skin stuffed with pork, mushroom, thinly sliced carrot, and bean sprouts. It’s delicious!
Hi Carrie! Your mom and dad seem like a great cook!! My dad never cooked (typical Japanese men…). You’re lucky to have parents who are a wonderful home cook!