Last Of Summer Sandwich

This particular sandwich has a special place in my memories, as Asian bakeries always have some variation of it. I must confess, for the longest time, I hated this sandwich which turns soggy after sitting in its container under the counter at the bakery, but after I grew up and moved away from where it was readily available, I started craving it.

It really is simple, but delicious too. It might be a combination people haven’t really heard of, but when I serve it as finger sandwiches for events at our dojo, it’s always the first to go.

Summer is came to a close, meaning my ducks have slowed down their laying while molting, and may be done for the year. The last of my tomatoes have ripened and have been picked, and cucumbers, if you grow any, are on their last legs. So what better way to capture the memory of summer than to make this sandwich as a tribute?

Recipe

• 1 egg (chicken or duck)
• 1 tablespoon Kewpie mayo
• 3 slices ham
• 2 slices white bread (Hokkaido milk bread is best, regular white, or brioche buns)
• 5-6 slices of cucumber

1. Hardboil duck egg, cool, peel, and mash with mayonnaise to make egg salad.
2. Place egg salad on one slice of bread, arrange tomato, cucumber, and ham on top, finally completing the sandwich with the other slice of bread. Slicing it in half before serving doubles the flavor. Trust me!
3. Alternatively, you can dice the cucumber and the ham and mix with the egg salad!