Teriyaki Chicken Sandwich | Easy Japanese Remake with Egg Filling

Teriyaki Chicken Sandwich | Easy Japanese Remake with Egg Filling
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About This Recipe

Supplementary image for explanation

This recipe is an arranged variation of our Teriyaki Chicken recipe. For the full teriyaki chicken recipe, see Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe.

A satisfying remake sandwich built around teriyaki chicken's sweet-savory depth. Paired with a smooth egg filling, crisp lettuce, and fresh tomato, each element brings its own texture and flavor — balanced by the gentle richness of butter and a touch of whole-grain mustard.

Because the teriyaki chicken is already seasoned, no complex preparation is needed. Simply layer the ingredients and press gently — the result is a beautifully cross-sectioned sandwich that works equally well for a weekend lunch or a casual gathering.

 

Ingredients (Makes 2 sandwiches)

  • Teriyaki chicken 1 piece
    See : Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe
  • Sandwich bread, 8-slice thickness 4 slices
    (lightly toasted, optional)
  • Lettuce 2–4 leaves
  • Tomato 2–3 slices
    (Slice thinly and pat dry with paper towel to concentrate flavor and prevent sogginess.)
  • Butter as needed
  • Whole-grain mustard 2–3 tsp
  • Mayonnaise a small amount


Egg Filling
  • Hard-boiled eggs 2


Mayonnaise Sauce
  • Mayonnaise 2 tbsp
  • Soy milk (or regular milk) 2 tsp / 0.35 oz / 10 g
  • Salt A pinch / 0.07 oz / 2 g
  • Sugar A pinch / 0.07 oz / 2 g

 

Instructions

1Separate the yolks and whites of the hard-boiled eggs. Finely chop the whites with a knife.

Tip
Keeping the yolks and whites separate at this stage — rather than mashing them together — helps achieve a better balance of smoothness and texture in the finished filling.
2
instructions
In a bowl, combine the mayonnaise, soy milk (or regular milk), salt, and sugar. Mix well until smooth.

Tip
Adding a small amount of liquid softens the acidity of the mayonnaise, resulting in a rounder, creamier flavor.
3
instructions
Add the egg yolks to the mayonnaise sauce from Step 2 and mix vigorously until smooth and well emulsified.

Tips
  • The liquid in the sauce reacts with the lecithin in the yolks to create emulsification, giving the filling a light, creamy texture.
  • The mixture is ready when it falls slowly from a spoon in a thick, steady drop.
  • For more detail on the egg filling technique, see Japanese Egg Sandwich.
4
instructions
Fold in the chopped egg whites and mix gently. The egg filling is now complete.
5
instructions
Slice the teriyaki chicken to fit the size of the bread. Slightly warm is recommended.
6
instructions
Spread butter thinly over the inner side of each slice of bread, then spread whole-grain mustard on top.
7
instructions
Layer the ingredients in the following order: bread → egg filling → teriyaki chicken → mayonnaise → tomato → lettuce → bread.

Tips
  • Pat the lettuce dry thoroughly to prevent the sandwich from becoming watery.
  • Spreading butter first creates a moisture barrier, helping the bread stay firm.
8
instructions
Wrap tightly in plastic wrap or parchment paper. Press down gently and rest for 2–3 minutes.

Tip
Resting allows the layers to settle, making the sandwich easier to cut cleanly.
9
instructions
Cut in half with a sharp knife to reveal the layers.