Hot Curry Sandwich
All of a sudden, something that's not even a sandwich.
It's too massive, and insanely hot.
I don't eat that much bread normally to be honest. I love noodles, next in line is rice, and then mochi. Hot sandwiches are amazing for the fact that they keep on making me eat bread.
But the result of that is the hot curry sandwich.
First enough rice for one side. That's 1.5 servings.
Whip some keema curry on top.
Normally it would be complete already.
But if you put rice on top of it again, and grill it, you'll get something like a sandwich that's made out of rice like this.
I used about 300g of rice.
Both sides of the rice are grilled to a crisp, and naturally it goes very well with the curry.
How does it look like?
Sorry, I mixed up the order.
Talking about hot sandwiches and then grilling rice all of a sudden is obviously a strange order of things. I should have introduced regular hot sandwiches from the start.
This is the hot sandwich maker.
I bought a hot sandwich maker like in the picture above to make hot sandwiches. About ¥1500.
You put respectively bread, ingredients, bread inside and start grilling.
The standard is cheese and ham. If you use mustard and ketchup, you end up with a McDonald's kind of taste.
Put in some ingredients, and another slice. Thinly-sliced bread is okay.
All you do is close it and put it on direct fire. Grill both sides on a low fire so it doesn't get burned.
Looks super delicious.
After you've grilled both sides, take the tip of your knife, loosely make a small cut and then into 2 pieces. The cut at the beginning is to make sure you don't crush your sandwich.
You can cut it more cleanly if you make little stabs first.
Okay, finished. This'll cost you ?500 at a fancy coffee shop, won't it? Looking only at the price of the ingredients and it's less than ?100.
Hot sandwiches are the best.
The piping hot bread is crunchy and fragrant, and when you take a large bite, the cheese will melt on your tongue. The scent of meat coming the ham and the salty taste. The mustard and ketchup wrap up the whole refreshingly.
It's so good!
Come on, you must be getting hungry by now, am I right? How do you like it, this iron plate combination.
I'll make your stomachs growl on the next page as well.
You can put in leftovers, too
You don't have to prepare anything special to put between a hot sandwich. You can use leftover vegetables and such from dinner the day before.
Remake with leftover salad. Avocado, tomato, onion, ham.
Using only leftovers, the impact might not be as big as with the rice curry from the previous page, but this is also a possibility.
A Japanese-style hot sandwich (sandwich?) with rice, canned mackerel, rape, fried tofu.
Hot sandwich made of 100% leftovers.
Looks like this if you make into a sandwich and grill it. Woow, the seared fried tofu looks great, doesn't it?
The first of its kind.
Underneath is rice, in between mackerel and rape, and on top of that is fried tofu. Yup, it's open.
A hot sandwich is normally something where you close off ingredients from both sides with bread, and grill it like that, but this one has rice below and fried tofu on top.
It's open without a doubt. But it's delicious, so it doesn't really matter.
Open sandwich rather than hot sandwich.
The birth of the hot open sandwich
Born from the "open sandwich" is, yes, the "Hot open sandwich."
Let's give up on closed sandwiches. That way, you get the crispy outside that everyone loves, and sponginess on the inside.
Bacon on one side of the bread.
Cheese on the other side. If you put cheese on the outside, it becomes fragrant and tasty!
Hot open sandwich is insane
The bread I used for the hot open sandwich was the 4-sliced one. This is a must. It was in the neighbourhood's supermarket, the 4-sliced Royal Bread called "Royal Family's Bread."
About ¥150 for 4 slices.
You don't close a hot open sandwish, so thick bread is better. So I place some sliced cheese in the hot sandwich maker.
Just one slice of cheese is okay too, but more is better since you're using thick bread.
Slap a piece of bread on top of the cheese.
No intention of closing it.
Put fatty meat like bacon or pork back ribs on top of the bread. Fatty meat results in a tastier end product.
Place the meat closely together and you're set.
Close it, grill it, and the cheese will start to sear like this!
This is a safe bet.
The cheese melts, sears, well, smells damn good. But when the meat is grilling, the fat melts and gets sucked up by the bread.
It's gotten sinful in here.
The cheese is crispy, and the meat, too. All of the excessive gets absorbed by the bread. Not a single drop gets spared.
I tried to cut and place it so you can see both sides.
I put ketchup, mustard, and afterwards "Miya Sauce" on the meat.
Miya Sauce. A divine sauce crucial when eating meat.
"Miya Sauce" is the original sauce made by the steak & hamburger restaurant chain "Steak Palace," spread out mostly in the North Kanto region of Japan.
Onion, soy sauce, vinegar, and garlic are the main ingredients, it's simple and tasty, and brings out the meat's flavour. They've been selling it in supermarkets in Tokyo these days.
This sinful combination. Even when you're full, you can keep on eating.
The outside is wonderfully crispy, and the inside is soft and fluffy. This is the charm of thickly-sliced bread. The soft and fluffy inside is amazing.
The flavour of crispy cheese and meat, and of the fat the bread has absorbed. Pouring Imperial Sauce on that is just the best. Everyone is bound to like it when they try it. Humankind's taste palate has been designed to experience this as tasteful. It's taste hacking.
On the next page I will introduce the New Yakisoba Bread. (*Yakisoba bread is a popular kind of bread roll in Japan with worcestershire sauce-flavoured noodles in it.)
Hot Open Sandwich with yakisoba
Yakisoba bread is nice. Bread's mosty made up of carbohydrates, and so is yakisoba. What's going on? But I love them.
That's why I'm going to try and make a yakisoba hot open sandwich.
First the yakisoba. No extra ingredients. The taste will dillude if you put cabbage or anything else.
I line up the roast pork rib.
And put on the yakisoba I made earlier.
And on that our familiar thickly-sliced bread.
After you've put on the bread, add one slice of cheese and start grilling.
Lookie here. Doesn't it look great?
Cheese on the backside. This one is crispy, too.
And it's done baking.
People believing that "brown = tasty", what do you think of this colour? Is it everyone's favourite colour?
A captivation brown.
Cut it in half, add mayonnaise, red ginger, and aonori.
This is New Yakisoba Bread.
The pork rib is fragrant and crispy. The noodles are crunchy and sticky combined, with a strong sauce flavour (it's strong enough already with the cabbage).
The seared cheese on the backside makes for a nice assist. It's perfect. I made a yakisoba that's 2.5 times as tasty as anything made hitherto.
Everybody, go buy a hot sandwich maker
People who don't have one yet, better buy one. Regular hot sandwiches are tasty, and so are hot open ones. I don't want to sound like I'm bragging, but I made a great invention. Pizza toast is only on one-sided, but this is double-sided, so it's twice as good.
I also tried to make sweets.
I also tried to make a chocolate, caramel saus open hot sandwich, and it was good. Chocolate burns easily, so beware, but the combination of crunchy and sticky is so sweet and fragrant, really delicious.