Tonkatsu Sando - Rosu (ロースカツサンド)
Along the top edge of a rosu cutlet runs a ribbon of pork fat, and the whole loin sando is built to keep it in play. The rosu sando bastes itself where the lean hire fillet version cannot.
Japan
Tonkatsu Sando - Maisen Style (まい泉カツサンド)
Famous Maisen restaurant style; super-tender pork, delicate breading, served in distinctive triangular cuts with crusts removed.
Tonkatsu Sando - Kurobuta (黒豚カツサンド)
A katsu sando built on kurobuta, Kagoshima's pure-blood Berkshire black pig, finished on sweet potato. Fine even marbling, firm clean fat, and a brand whose whole claim is breed purity.
Tonkatsu Sando - Hire (ヒレカツサンド)
Hire is the pork tenderloin, the leanest cut on the pig, and the fillet katsu sando is read by what it lacks: no fat cap, no marble, no rescue at the fryer, just a tender pale core.
Tonkatsu Sando - Double (ダブルカツサンド)
Double-stacked tonkatsu sando with two cutlets; extra hearty.
Tonkatsu Sando - Agu (アグーカツサンド)
An Okinawan katsu sando built on Agu, a heritage black pig whose fat melts below body heat, so the cutlet leads with sweet melting fat, not crust. And most pork sold as Agu is a crossbreed.
Tonkatsu Pan (とんかつパン)
Tonkatsu in a soft roll rather than sliced shokupan.
Tokyo Banana Sando (東京ばな奈サンド)
Tokyo Banana brand variations in sandwich form; famous Tokyo souvenir.
Tiramisu Sando (ティラミスサンド)
A dessert sando that rebuilds tiramisu in the shokupan-and-cream format: bread soaked in sweet coffee instead of ladyfingers, mascarpone cream between the slices, cocoa on top, chilled until it sets.
Thick-Slice Trend (厚切りサンド)
Extra-thick sliced bread sandwiches; trendy presentation.
Teriyaki Chicken Sando (照り焼きチキンサンド)
Teriyaki-glazed chicken (sweet soy glaze) with mayo and lettuce on shokupan.
Tatsuta Age Sando (竜田揚げサンド)
Tatsuta-age (similar to karaage but specifically soy-marinated, lighter coating) on shokupan.
Tantanmen Pan (担々麺パン)
In the savoury bun case, between curry pan and the yakisoba roll, sits tantanmen's spicy sesame-pork sauce, the noodles and broth left in the kitchen. A bakery's newest experiment in a long habit.
Tamago Sando (たまごサンド)
Mashed hard-boiled egg mixed with Japanese Kewpie mayonnaise (richer, tangier than Western mayo) on crustless soft white shokupan; creamy...
Tamago Sando with Karashi (からしたまごサンド)
The mustard goes in last, because karashi does not keep its punch. A spoonful of yellow paste through the egg salad, then cut fast, gives the egg sando a clean nasal sting behind the richness.
Tamago Sando - Truffle (トリュフたまごサンド)
The smell reaches you a step before the sandwich does. Take Japan's plainest filling, chopped egg in kewpie mayo, lace it with the most expensive aroma a kitchen can buy, and sell egg salad on scent.
Tamago Sando - Thick Omelette (厚焼き玉子サンド)
A hot block of atsuyaki tamago, rolled layer over layer in a rectangular pan and sliced thick onto soft shokupan. Cut it and the slab shows pale concentric rings.
Tamago Sando - Soft Scrambled (ふわふわたまごサンド)
Egg pulled from the pan while a third still looks wet, folded loose and glossy onto untoasted shokupan. A fold of warm custard caught at the moment before it set.
Tamago Sando - Kyoto Style (京都風たまごサンド)
Kyoto specialty with extra-thick, fluffy dashimaki tamago; often from famous shops like Knott or Hanakago.
Tamago Sando - Kanto Style (関東風たまごサンド)
Kanto region style with finely mashed eggs and Kewpie mayo; smooth, creamy, homogeneous texture.
Tamago Sando - Kansai Style (関西風たまごサンド)
Kansai region style with thick dashimaki tamago (rolled omelette made with dashi broth) as filling; eggy, savory, bouncy texture rather t...
Tamago Sando - Half-Boiled (半熟たまごサンド)
Featuring jammy, soft-boiled eggs with runny yolks; trendy modern variation.
Tamago Sando - Double Egg (ダブルたまごサンド)
Both mashed egg salad AND omelette layers; double egg indulgence.
Tamago Sando - Demi-Glace (デミグラスたまごサンド)
Egg sando with demi-glace sauce added; rich, Western-influenced.