Sando Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat. Place a piece of plastic wrap over each thigh and gently pound with a meat mallet or rolling pin until about 1/2-inch (1.2 cm) thick and even. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for later).

Coat and pan-fry the chicken

Set up three shallow dishes: one with the all-purpose flour, one lightly beaten egg, and one with the panko breadcrumbs. Lightly dredge each thigh in flour, shaking off excess, dip into the beaten egg, then press into panko to coat evenly. Heat 2 tablespoon neutral oil and 1 tablespoon unsalted butter in a large skillet over medium heat. When the butter foams, add the breaded thighs. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If using a thicker thigh, cover loosely and reduce heat to finish cooking for additional 2–3 minutes. Transfer to a plate and let rest 5 minutes; then slice into 3–4 strips sized to fit the bread.

Make sauce & mayo

In a small bowl combine Kewpie mayonnaise (4 tsp) with Tonkatsu sauce (2 tbsp). Stir until smooth. Taste and adjust: add up to 1 tsp more mayo for creaminess or 1 tsp more sauce for tang/sweetness.

Prepare bread

If desired, very lightly toast the bread: heat a clean skillet over medium-low, brush 1/2 tsp butter on each bread slice and toast 30–45 seconds per side until just golden — do not overbrown; sandos are best soft. Keep toasted slices warm under a clean towel.

Assemble the sando

Place two slices of bread on your work surface for each sandwich. Spread about 1 tbsp of the mayo-sauce mixture over the interior of one slice. Pile roughly 1/4 cup finely shredded cabbage onto the sauced slice and press down lightly (this creates a cushion and keeps bread from getting soggy). Lay the sliced chicken cutlet over the cabbage so it covers the slice. Spoon another 1 tsp of sauce over the chicken if you like it saucier. Add optional cucumber or tomato slices and pickled ginger if using. Top with the second slice of bread, press gently, and trim the crusts if you want the classic sando look. Cut the sandwich in half or into neat rectangles using a sharp knife (wipe blade between cuts for clean edges).

Finish & serve

Serve immediately while the chicken is warm. If not serving right away, wrap each sando tightly in plastic wrap so the bread holds moisture and the sandwich stays neat. Optionally sprinkle a tiny pinch of shichimi togarashi over the filling for a spicy aroma.

For an egg sando: instead of chicken, make a soft scrambled or firm rolled omelet (3 eggs, cooked gently with a pinch of salt) and use the same assembly steps, spreading mayo on both slices and placing the egg and shredded cabbage between the slices.

For a pork katsu sando: substitute pork loin cutlets (about 4–6 oz each), pound, season, and coat the same way as the chicken; adjust cooking time to reach 145–150°F (63–66°C) and rest 5 minutes before slicing.