Sandwich Day 2024: Katsu Chicken Sando or Pecan Miso Butter and Jelly Sandwich? Indian chefs share easy recipes

Mumbaikars love their sandwiches. More precisely, they enjoy the classic Bombay Sandwich, Chilli Toast and even the humble Chutney Sandwich. One can't compete with any of these variations, but there is a lot more that one can do if you love sandwiches, according to Indian chefs. They are in the thick of it not only in the city but also neighbouring states. The timing couldn't be any perfect because the city is experiencing a burst in cafes and restaurants serving'sandos', Japanese versions of sandwiches, or even ‘croiwiches' - a version where the croissant is slit to act as the slices between which delicious fillings are served and stuffed to make gourmet sandwiches.

Every year, November 3 is observed as Sandwich Day to celebrate the humble dish that has evolved in so many different ways over the decades not only around the world but also in India. It is not only easy to make but also a no-fuss meal option, especially if you do not have enough time to indulge in an elaborate meal at home or at your workplace. Interestingly, Mumbaikars have a very close relationship with sandwiches and many like me are constantly looking for different kinds of fillings.

As the city sees many cafes sprout in different parts with different versions, mid-day.com asked Indian chefs to share recipes for their favourite versions of the sandwich. They not only share one for a cross-melt sandwich but also for Japanese-inspired versions apart from the PB&J. All of which are absolutely delicious and will immediately make you don the chef's hat and make your own version soon.

The Crossberg
If you love to innovate with your sandwiches, then chef Sahil Mehta, who is the consulting chef for the newly-opened Silk Road Coffee Company in Versova, says you can make The Crossberg Cross Melt Sandwich. He explains, "The Crossberg is all about unexpected decadence as flaky croissant layers meet bold, rich flavours in a way that is entirely unique. It's a must-try for anyone looking to experience something beyond the ordinary." With a combination of croissant, chicken patty, cheese, truffle oil and a delicious jus, he promises you will love it.

Ingredients:
Croissant 100 gm
Chicken patty 125 gm
Slice cheese 1 slice
Onion, finely sliced 10 gm
Balsamic vinegar 2 gm
Sugar 2 gm
Jus 30 gm
Rocket 6 gm
French fries, 11 mm double-coated 50 gm
White truffle oil 5 ml

Method:
1. Prepare the caramelised onions: In a pan, cook the onions on medium heat until they soften and caramelise. Add balsamic vinegar and sugar, cooking until glossy.
2. Prepare the jus: Warm it up and set aside.
3. Cook the chicken patty: Grill or pan-fry the chicken patty on medium heat until golden and cooked through. Set aside.
4. Assemble the Crossburg: Cut the croissant in half horizontally.
5. Layer: Place the bottom half on a plate. Add caramelised onion, the chicken patty, cheese slice, rocket leaves, and drizzle with jus.
6. Drizzle truffle oil on top.
7. Add the top croissant half and press gently.

Katsu Chicken Sando
At Mokai in Bandra, chef Vineet Nayak says you can move away from the classic Mumbai sandwich to explore a Japanese version called Katsu Chicken Sando. He explains, "We take inspiration from the authentic katsu chicken rice and add a little touch of our own to create this perfect crispy Sando. We pair it with house-baked milk bread to bring out the best flavour. For me, a perfect sandwich is like a cosy, satisfying meal. It's all about the crispy fried chicken cutlet, the creamy Asian slaw, and the sweet caramelised savoury jam coming together in delicious harmony."

Ingredients:

For the Katsu (cutlet):
Boneless chicken cutlet 2 thighs
Salt and pepper to taste
All-purpose flour 1/4 cup
Egg, beaten 1 no
Panko breadcrumbs 1/2 cup
Oil for frying
For the Sandwich:
Soft milk bread 2 slices
Kewpie mayonnaise 2 - 3 tbsp
Purple cabbage, finely shredded 20 gm
Caramelised onion jam 10 gm

Method:
Step 1: Prepare the cutlet
1. Tenderise the meat: Lightly pound the chicken cutlets with a meat mallet to ensure even thickness.
2. Season: Sprinkle both sides with salt and pepper.
3. Bread: Dredge each cutlet in flour, dip in the beaten egg, and coat thoroughly with panko breadcrumbs.
Step 2: Fry the cutlet
1. Fry: Carefully place the cutlets in the oil and fry for 3-4 minutes on each side or until golden brown and cooked through.
2. Drain: Remove and drain on a paper towel-lined plate.
Step 3: Assemble the sandwich
1. Mix the Kewpie, Cabbage to make the slaw and spread it on one side of the bread and the other with Caramelised savoury jam
2. Add the cutlet: Place a fried cutlet on one slice of bread.
3. Place the other slice of bread on top, and gently press to secure.
4. Slice: Trim off the crusts (optional for an authentic look) and cut the sandwich in half.

Chicken Katsu Japanese Sandwich
It is not only Nayak but also chef Tushar Malkani at The Yellow House, Goa IHCL SeleQtions in Anjuna, who wants you to make a delicious variation of the Chicken Katsu Japanese Sandwich. He explains, "There are variations that include adding shredded cabbage for crunch or experimenting with different meats and sauces, but the essence remains the same. The katsu sando embodies the Japanese culinary principle of highlighting simplicity and elegance, making it a classic that's as satisfying to eat as it is to make." Unlike Nayak, Malkani uses crustless white bread and pairs it with crispy, panko-breaded chicken with fluffy and a tangy, often slightly sweet tonkatsu sauce, creating a uniquely rich and hearty flavour profile. It may be simple but gourmet because it has minimal ingredients while focusing on quality over complexity.

Ingredients:
Bread of your choice 2 slices
Olive oil 2 tbsp or 30 ml
Panko breadcrumbs 1 cup
Egg, beaten 1 no
Chicken fillet or thigh 1 no
Flour (Seasoned generously with salt and pepper) 1/4 cup
Vegetables of choice
Teriyaki sauce

Method:
1. Firstly, pan fry the panko breadcrumbs in heated pan with oil at medium-low heat until of desired brownness/crisp (I took approximately 8 - 10 minutes).
2. Dip each chicken piece in egg, followed by flour and then panko breadcrumbs.
3. Then, oven fry the chicken in a pre-heated oven at 200 degrees Celsius for 18 - 22 minutes. The panko will not darken that much more here.
4. Assemble the sandwich with sauces and vegetables of choice.

Pecan Miso Butter and Jelly Sandwich
While Nayak and Malkani explore traditional Japanese variations, chef Vinamr Manocha in the continental kitchen at Vivanta Goa in Panjim takes inspiration from the cuisine and wants you to make a Pecan Miso Butter and Jelly Sandwich, which is undoubtedly a version of the classic Peanut Butter and Jelly (PB&J) Sandwich. He explains, "The sandwich is a perfect balance of savoury, sweet, and umami flavours. While miso adds a subtle, savoury depth to the richness of the pecans, making it a unique twist on a traditional nut butter and jelly sandwich. Miso, a fermented ingredient, brings complexity and a slight saltiness that balances the sweetness of the jam, enhancing the overall taste. It's a fresh way to enjoy a classic, blending Japanese umami with the comforting feel of a PB&J."

Ingredients:
Roasted pecans 1/2 cup
White miso paste 1 tbsp
Honey (to taste) 1-2 tbsp
Good-quality bread (such as sourdough or brioche) 2 slices
Your favourite jelly or jam like strawberry, fig, or raspberry
Salt to taste

Method:
1. In a food processor, blend roasted pecans until smooth and creamy, about 2-3 minutes.
2. Add miso paste, honey, and a pinch of salt. Blend well till no lumps remain.
3. Spread a generous layer of pecan miso butter on one slice of bread. Add a layer of jelly or jam on this of your choice. Avoid marmalade.
5. Close the sandwich with the second slice of bread and enjoy.