9 Ultimate Simple Sandwiches (5 Cold & 4 Hot) - Step-by-Step Guide

Ingredients

• 7 large Eggs (3 for Tamago Sando, 1 for Smoked Salmon, 3 for breading chicken (Katsu Sando, optional))
• 120 g Japanese mayonnaise (40g for Tamago Sando, 1-2 tbsp for Katsu Sando, 2 tbsp for Smoked Salmon)
• 3 pinches Sugar (Tamago Sando, homemade jam for PB&J)
• to taste Salt (All sandwiches)
• 3 tsp Dijon mustard (Tamago Sando, Mixto, Gilda Grilled Cheese)
• 18 slices White sandwich bread (2 per sandwich, more if making all 9 at once)
• 10 slices Bacon (BLT, Chicken Curry)
• 2 large Tomato (BLT)
• 4 leaves Iceberg lettuce (BLT)
• 2 tbsp Olive oil (extra virgin) (BLT)
• 2 pieces Chicken thigh (boneless, skinless) (Chicken Curry Sando)
• to taste Black pepper (Chicken Curry Sando, Tuna Melt)
• 1 heaping tsp Curry powder (Chicken Curry Sando)
• 2 tbsp Cream cheese (Chicken Curry Sando, Smoked Salmon)
• 8 tbsp Mayonnaise (Chicken Curry Sando, BLT, Smoked Salmon, Tuna Melt)
• 2 slices Bacon (cubed) (Chicken Curry Sando)
• 5 pieces Piparras (mild pickled green peppers) (Gilda Grilled Cheese)
• 3 fillets Anchovies (Gilda Grilled Cheese)
• 5 pieces Green olives (Gilda Grilled Cheese)
• 2 tsp Mustard seeds (whole grain mustard) (Gilda Grilled Cheese, Tuna Melt)
• 100 g Butter (For toasting/grilling various sandwiches)
• 4 slices Emmental cheese (Gilda Grilled Cheese)
• 1 piece Breaded chicken cutlet (Katsu Sando (can make from scratch or use leftover))
• 1/4 head Cabbage (Katsu Sando)
• 1 tbsp Tonkatsu sauce (Katsu Sando)
• 6 slices Cooked ham (Mixto)
• 4 slices Gruyère cheese (Mixto)
• 80 g Smoked salmon (Smoked Salmon Sando)
• 1.5 tsp Capers (Smoked Salmon Sando)
• 4 pieces Sweet pickles (Smoked Salmon Sando, Tuna Melt)
• 150 g Canned tuna (Tuna Melt)
• 2 slices Cheddar cheese (Tuna Melt)
• 2 tbsp Peanut butter (PB&J)
• 150 g Strawberries (For homemade jam in PB&J)
• 1 tbsp Lemon juice (For homemade jam in PB&J)

Instructions

1. Prepare Tamago Sando (Japanese Egg Salad Sandwich)

   Boil 3 eggs in already boiling water for 9 minutes. Immediately transfer to cold water for 5 minutes. Peel, separate yolks and whites. Mash yolks with a fork, add 40g Japanese mayo, a pinch of sugar, pinch of salt, and 1 tsp Dijon mustard. Mix well. Chop egg whites, mix into yolk mixture. Spread generously on 2 slices of white bread, more in the center. Trim crusts. Wrap in plastic wrap and chill 15 minutes for best texture.

   Time: PT30M

   Temperature: 100°C

2. Prepare BLT (Bacon, Lettuce, Tomato)

   Lay 4 slices of bacon slightly overlapping in a cold skillet. Place a weight on top. Cook over medium heat for 5 minutes per side until golden but not hard. Remove bacon, reserve fat. Toast 2 slices of bread in bacon fat on one side only. Spread mayo on both slices, add iceberg lettuce, thick tomato slices (seasoned with salt and olive oil), then bacon. Close, press, and serve immediately.

   Time: PT20M

   Temperature: Medium heat

3. Prepare Chicken Curry Sando

   Dice 2 boneless chicken thighs into small cubes. Season with salt and pepper, marinate 15 minutes. Sauté in hot oil for 2 minutes until colored. Lower heat, add 1 heaping tsp curry powder, toast 1 minute. Add a splash of water, deglaze, reduce until dry. Cool. Sauté 2 slices bacon (cubed) until crispy, drain fat. Mix chicken, bacon, 1 heaping tbsp cream cheese, 2 tbsp mayo. Spread on 2 slices bread, trim crusts, chill 15 minutes if desired.

   Time: PT25M

   Temperature: Medium-high heat

4. Prepare Gilda Grilled Cheese

   Finely chop 5 piparras, 3 anchovies, and 5 green olives. Mix with a little anchovy oil and 1 tsp whole grain mustard. Melt butter in skillet, toast 2 slices bread on one side. Flip, spread Gilda mix on one, Emmental cheese on the other. Close, add more butter, grill 3-4 minutes per side over medium heat until golden and cheese melts. Slice and serve.

   Time: PT15M

   Temperature: Medium heat

5. Prepare Katsu Sando (Chicken Cutlet Sandwich)

   If not using leftover breaded chicken, bread a chicken cutlet: dredge in flour, dip in beaten egg, coat in panko, fry in 1cm oil until golden both sides. Drain. Finely shred cabbage, mix with 1-2 tbsp Japanese mayo. Spread thin layer of tonkatsu (or BBQ) sauce on one bread slice. Place cutlet, top with cabbage salad. Close, press, trim crusts. Serve at room temp or chilled.

   Time: PT20M

   Temperature: 180°C (for frying)

6. Prepare Mixto (Spanish Ham & Cheese Melt)

   Spread a thin layer of Dijon mustard on one bread slice. Add 3-4 slices cooked ham (folded, not piled), top with 2 slices Gruyère cheese. Close sandwich. Melt butter in skillet, grill sandwich with a weight on top, 3-4 minutes per side, adding more butter when flipping. Serve hot and crispy.

   Time: PT10M

   Temperature: Medium heat

7. Prepare Smoked Salmon Sando

   Finely chop 1.5 tsp capers and 2 sweet pickles. Grate 1 hard-boiled egg (separate yolk and white) using a sieve. Mix with 80g smoked salmon and 2 tbsp mayo (plus 1 tbsp cream cheese if desired). Add a splash of vinegar for acidity. Spread on bread, trim crusts, chill 15 minutes.

   Time: PT15M

8. Prepare Tuna Melt

   Mix 150g canned tuna, 2 tbsp mayo, 2 chopped sweet pickles, 1 tsp whole grain mustard, black pepper. Butter one side of 2 bread slices, place buttered side down. Top each with cheddar cheese, spread tuna salad on one, close. Grill 3-4 minutes per side over medium heat until golden and cheese melts. Slice and serve.

   Time: PT15M

   Temperature: Medium heat

9. Prepare PB&J (Peanut Butter & Jelly)

   For homemade jam: chop 150g strawberries, add to saucepan with 30g sugar (20% of fruit weight). Cook over medium-high heat until thickened, mash if desired. Finish with splash of lemon juice. Cool. Spread peanut butter on one bread slice, jam on the other, close, slice, and serve.

   Time: PT20M

   Temperature: Medium-high heat

10. Cleanup

    Wash all pans, knives, cutting boards, bowls, utensils, and wipe down surfaces. Store leftovers appropriately.

    Time: PT20M

Nutrition Facts

Calories

450

Protein

15-25g

Carbohydrates

35-50g

Fat

20-30g

Fiber

2-5g