Meet the newest and hottest style of sandwich from Japan - Wanpaku Sandwich or Wanpaku Sando for short. Stuffed with colorful vegetables and layering ingredients, these solid Japanese sandwiches present endless possibilities!
Gather all the ingredients. You will also need plastic wrap or parchment paper (and some paper clips).
Heat ½ Tbsp olive oil over medium heat in a frying pan. Crack an egg to make a fried egg as you like. Set aside.
In a pot of boiling water, gently place the egg you just took out of the refrigerator. Cook the egg on gently simmering water for 9 minutes. Transfer the egg to iced water to let cool. Peel the shell and set aside.
Place the bottom toast in the center of the plastic wrap. I start with lettuce, tomatoes, and cucumber. You can start with any ingredients you like. Remember the tips I mentioned in the blog post. Flat ingredients should be at the bottom and flexible ingredients should be higher on the top.
Put the toast on top, mayo & mustard side facing down. Gently press down the toast with one hand and lift one side of plastic wrap to wrap around tightly. Gently and slowly pull down the plastic wrap as you go over the sandwich. This helps to tighten the sandwich and prevent the ingredients from falling off.
Do the same for the other opening areas. Set aside for 5-10 minutes.
Using a clean and sharp knife (I use a bread knife), cut the sandwich in half along the “cut” line.
Now with parchment paper, you will bring the left and right edges of the paper together over the center of the sandwich and line them up. Fold the joined edges down by half an inch and crease sharply. Continue folding in half-inch turns, creasing each time.
Crispy Tonkatsu: Recipe can be found here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.