Tonkatsu Sando - Rosu (ロースカツサンド)
Tonkatsu sando using rosu (pork loin); fattier, more flavorful than hire, with distinct fat cap.
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)
Tonkatsu sando with kurobuta (Berkshire black pig) from Kagoshima; premium pork with sweet, rich flavor and fine marbling.
Tonkatsu Sando - Hire (ヒレカツサンド)
Tonkatsu sando using hire (pork tenderloin); leaner, more tender cut than rosu.
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)
Tonkatsu sando with Okinawan agu pork; heritage breed with intense flavor and high fat content.
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)
Tiramisu-inspired sandwich with mascarpone and coffee.
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)
Bread filled with tantanmen-inspired spicy sesame meat sauce; fusion.
Tamago Sando (たまごサンド)
It costs a coin from a chiller that is in every konbini in Japan, open at any hour. Press a thumb to the loaf and it dents and returns; the filling comes out genuinely cold against it.
Tamago Sando with Karashi (からしたまごサンド)
Egg sando with Japanese karashi mustard added to mayo; slight heat.
Tamago Sando - Truffle (トリュフたまごサンド)
Premium egg sando with truffle oil or shaved truffle; luxurious.
Tamago Sando - Thick Omelette (厚焼き玉子サンド)
Using atsuyaki tamago (thick, sweet-savory Japanese omelette) as filling.
Tamago Sando - Soft Scrambled (ふわふわたまごサンド)
Soft, creamy, barely-set scrambled eggs; modern café style.
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.