When I first landed my eyes on Japanese Sandos, I am immediately impressed by how generously filled each sando with, accompanied by two fluffy milk breads (shokupans). Then, upon tasting these Sandos, I was really delighted at how light and flavourful the fillings are. Subsequently, sandos are my go to and I figured eventually, why not I try making them at home!

My guide covers two ways you can make Japanese Sandos: the classic egg mayo and the popular chicken katsu.

In disassembling the Japanese Sando, there are a few elements you need. Firstly, the choice of bread. Any fluffy type of bread will do, even wholemeal, and you could even pick milk breads such as Brioche. However, I would recommend a bread that is not overly flavorful or it may outshine your fillings.

Then, it will be the main choice of filling and how to do it. For instance, I chose egg mayo and chicken katsu. Then, I filled to ensure that the sando / sandwich looks generously filled to give that over-stuffed look. You would be surprised to know that I manage to stuff 6 eggs worth of egg mayo into the sando! Additionally, I used ingredients sourced from Japanese for that extra touch of authenticity including Japanese mayonnaise and panko bread crumbs.

Finally, it would be the additional ingredients to give it an extra oomph. For myself, I chose sliced cherry tomatoes and lettuce for that strike of red and green. Furthermore, this adds some nutrients to the sando too!

Otherwise, the making of a Japanese sando uses similar techniques, but with different ingredients and style!

Without further ado, let me share my recipe for these. By the way, I am using oven-baked fried chicken katsu for less mess and easier clean-up.

How to Make Japanese Sandos Recipe
by Javier Tan April-21-2024

Ever wondered how to make Japanese Sandos? Look no further for tips and tricks, alongside recipes for the popular egg mayo and chicken katsu!

Two Recipes

Chicken Katsu Japanese Sando

  • 2 Slices of Bread
  • 2 Tbspns or 30ml of Olive Oil
  • 1 Cup of Panko Bread Crumbs
  • 1 Egg, beaten
  • 4 – 5 Pieces of Chicken Fillet or Thigh
  • 1/4 Cup of Flour (Seasoned generously with salt and pepper)
  • Vegetables of Choice
  • Teriyaki Sauce


  1. Firstly, pan fry the panko bread crumbs in heated pan with oil at medium-low heat until of desired brownness / crisp (I took approx 8 – 10 mins).
  2. Dip each chicken in egg, followed by flour and then panko bread crumbs.
  3. Then, oven fry the chicken in pre-heated oven, 200C, 18 – 22 mins. The panko will not darken that much more here!
  4. Assemble the sandwich with sauces and vegetables of choic.e

Egg Mayo Japanese Sando

  • 2 Slices of Bread
  • 6 Hard Boiled Eggs
  • 3 Tbspns Japanese Mayo (or more for creamier finish)
  • Salt and Pepper, to taste


  1. Firstly, prepare 6 hard-boiled eggs (10 mins in boiling water).
  2. Then, mash the eggs until pea-sized before adding salt, pepper and mayo and mashing further to a creamy consistency.
  3. Assemble the sandwich, and pack more egg mayo at the side.
  4. Finally, apply some weight to the egg mayo sandwich to make it more compact!


  • Prep time: 20 mins
  • Cook time: 30 mins
  • Total time: 50 mins
  • Yield: 2 Amazing Japanese Sandos!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served on the day itself.
  3. Feel free to ask if you’ve further questions!

– Bakeomaniac, Javier Tan