You’ve maybe never heard “ultimate” and “egg salad” in the same sentence. But we’re sure that once you try this sandwich—where the texture of a katsu sandwich and the flavor of egg salad collide—you’ll totally agree.
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In this ultimate egg salad sando, we swap those hard-boiled eggs for a thick egg patty that’s breaded and fried katsu-style. We’re leveling up the textures here. Instead of a sandwich that’s mostly soft, you get to enjoy layers of soft, crisp, and crunch.
What you’ll need:
- Eggs
- Whole milk
- Heavy cream
- Salt
- Distilled vinegar
- Sugar
- Celery
- Shallots
- Whole grain mustard
- Panko bread crumbs
- All-purpose flour
- Neutral oil
- Shokupan (Japanese Milk Bread)
- Unsalted butter
- Bibb lettuce
- Japanese (Kewpie-Style) Mayo
- Dijon mustard, as needed
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