This is a sandwich my mother, who works at a cafe, makes!I loved this sandwich as a child, so it's a favorite at our house.The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku

I got this idea from a TV program and recreated it since it looked delicious. Our family's style is to make these with demi-glace sauce instead of ketchup.I always feel like making this sandwich the day after we eat Western-style burgers with demi-glace sauce.This is very easy and delicious. I really recommend it!This sandwich has a better texture and is easier to load with fillings when it's toasted so that it's crispy on the outside but still fluffy on the inside. You can quickly prepare the toast while making the omelette ♪ It takes less than 5 minutes and makes a fabulous breakfast!Enjoy this sandwich while it's still warm.This sandwich tastes even better once it has been allowed to sit for a while so I recommend it for your lunch box too. Recipe by 3 mama kuma

My boyfriend liked it and I noticed him eating a lot! I agree tuna is easy to eat.Panko will make the tamagoyaki moist and fluffy. Recipe by ochikeron

We often make this tuna sandwich in my house.Adjust the quantity of mayonnaise to taste. Recipe by Kourin

My family loves this Indonesian 'Gado-Gado' salad We often eat it with bread, and they go really well together!Adjust the cooking time for kabocha squash. Using unsweetened peanut butter instead of white sesame paste gives the Gado-Gado sauce an even more authentic flavor. I uploaded this recipe with the simple version of Gado-Gado sauce, but adding finely chopped ginger and green onions gives more flavors and richness to the sauce. Recipe by Renbasu

Everyone loved the yakiniku sandwich I made the other day, so this time I tried making a rice sandwich.Cut the seaweed to suit the size of the container you are using.It's like making oshizushi (pressed sushi). Recipe by norikei mama

Making onigiri rice balls every single morning takes so much time, so I always just sprinkle furikake seasoning. Then I thought I'd stock some in the freezer, since I store frozen rice anyway.If you match the size of the sandwiches to the size of your bento box, after you cut them you can store them just like that. Recipe by Yuhi

This is the new style of sandwich from Japan! Just stuffed with your favorite colorful ingredients and it looks very appetizing!

I often make daikon radish sprout wraps with ham and mayonnaise or black pepper for bento. I came up with the idea of stuffing daikon radish sprouts into kamaboko when I didn't have ham.Mayonnaise and soy sauce without the black pepper, or sprinkled with ichimi pepper or shichimi pepper would also be delicious. Recipe by Aozora lemon

I made these sandwiches for my daughter's lunch.You can add your own flairs to these sandwiches with toppings and ingredients of your choice.If it's difficult to keep the facial features glued on, use a little bit of mayonnaise to help glue them on. Recipe by Chicchi

I wanted to eat freshly made taiyaki rather than frozen, so I thought of using my hot sandwich maker. There's no need to worry about adjusting the heat or anything, and they were easy to make.For 8 portions, you will need about 300 g of anko. You can freeze leftovers. Of course, using canned adzuki beans is a lot easier. The cooking time probably differs depending on the hot sandwich maker, so keep an eye on it. However if you open the lid too early, the batter may stick to it, so watch out for that. For 8 portions. Recipe by Yukirinrin

they‘re quick and easy to make, and they make boring sandwiches cool to bring anywhere. kids can help make the pockets and choose the fillings, its really simple! also, it‘s great for messy fillings like egg mayo or drippy ones like jam, cause the pockets keep them in. u can microwave them to warm them up too :)