Japan - One Sandwich - The Joy of Sandwiches (Page 9)

Luxury hotel-style French toast; thick, perfectly custard-soaked, premium presentation.

Hot pressed sandwich made in a waffle-iron style press; creates sealed, toasted pockets.

Hot pressed tuna and cheese sandwich.

Hot pressed teriyaki chicken sandwich.

Hot sando with pizza-style filling; tomato sauce, cheese, ham.

Hot pressed ham and cheese sandwich; classic kissaten item.

Hot pressed sandwich with curry filling.

Hot sando made over campfire; outdoor trend.

Hot pressed red bean paste and butter sandwich; sweet.

Japanese hot dog; often sweeter roll, various toppings, sometimes uses arabiki (coarse) sausage.

Thick toast with butter and honey; sometimes entire bread loaf hollowed and filled with ice cream and fruit (Shibuya Honey Toast style).

Sandwich with Hokkaido salmon; fresh or smoked.

Sandwich with Hokkaido crab (taraba/king crab or kegani/horsehair crab).

Sweet sandwich cookies with Hokkaido butter cream; souvenir item (like Marusei butter sandwich).

Hiroshima-style okonomiyaki (layered with noodles) as sandwich filling; regional fusion.

Premium tenderloin katsu using high-grade pork; thick-cut, minimal breading to showcase meat quality.

Sandwiches using ultra-premium shokupan; Japanese bread boom.

Hayashi rice (beef in demi-glace over rice) elements as sandwich filling.

Japanese hamburger steak (Hamburg—beef/pork patty with onion, served with demi-glace) on bread.

Hamburg sando specifically with demi-glace sauce.

Hamburg sando with melted cheese on the patty.

Japanese hamburger steak (Hamburg—no bun originally) inside bread.

Thin-sliced ham with mayo and sometimes lettuce on crustless shokupan; simple konbini staple.

Thick-sliced ham, breaded and deep-fried, on shokupan with tonkatsu sauce; nostalgic comfort food.