Japanese Egg Sandwich (Tamago Sando)

  • Category Lunch
  • Prep Time 00:20:00
  • Cuisine Sandwich
Creamy egg salad tucked between slices of sprouted wheat bread, what could be better? This Japanese egg sandwich (Tamago Sando) is a timeless snack you will love. If you are trying to limit your salt, try it on our no salt added bread. The filling is bursting with a rich egg yolk flavor. We claim it’s the best egg sandwich we’ve ever tasted!

Ingredients

  • Angelic Bakehouse Wheat Bread
  • Chopped chives
  • 8 slices ham
  • 8 eggs
  • 1 daikon radish
  • 3 tbsp rice vinegar
  • 3 tbsp Japanese mayo
  • 1 tbsp heavy cream
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp softened butter

Instructions

  1. Cut crusts off of bread
  2. Chop ham to same size as bread slices
  3. Boil eggs for approx 8 min, drain & peel
  4. Peel & finely chop radish. Mix with rice vinegar in a small bowl and let marinate
  5. Halve eggs and set four halves aside
  6. With remaining eggs, remove yolk from the white
  7. Crush egg yolk in a bowl and mix with mayo, sugar, chives, and salt
  8. Spread butter on bread, top with reserved eggs halves and egg mixture

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Sprouted Wheat Bread

Sprouted Wheat Bread

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