Eggsalad sand­wich･卵サンド

Instructions

1. Cook the eggs for 12 minutes and leave to cool completely. Can therefore be made in advance.
2. Peel the eggs and mash them with a fork. Add the milk, mayonnaise, sugar and salt. Season with pepper.
3. Spread butter on the shokupa slices and place the egg salad on 2 slices to a thickness of approx. 1 cm.
4. Stack the sandwiches, press them down a little between two plates and leave to stand for 5 minutes.
5. Cut off the crust and cut the sandwiches in half. In addition to the familiar triangular shape, rectangles are also quite popular in Japan for sandwiches.