Classic Sandwich with an Eastern TwistThis recipe adds a Japanese twist to the classic egg salad sandwich. The addition of miso and ground sesame seeds enhances the flavor, creating a satisfying and filling meal that is idea for picnic lunches and breakfast.
Boil eggs in water for 10 minutes. After boiling, soak the eggs in cold water and peel the shells once fully cooled.
Cut the eggs with an egg slicer, reserving four large slices. Place the rest of the eggs in a bowl, add ¾ of the miso mayonnaise, and mix together while coarsely mashing the eggs.
Spread the remaining ¼ of the miso mayonnaise on bread slices. On two of the bread slices, arrange the reserved egg slices in the center of the bread in a single overlapping layer.
Cover the sliced eggs with egg and miso mayonnaise mixture and top with torn lettuce and remaining bread slices.
Cut and serve.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
