Japanese Sandwich Mixed Sando

Japanese sandwiches like Katsu Sando and Tamago Sando have found their spots in today’s food world and pop culture. But as you may have guessed, there’s more to discover! Today, I’m introducing one of the most classic sandwiches that should be on your radar: Mixed Sando (ミックスサンド). Tucked inside fluffy slices of crustless bread and served as a set, these sandwiches are perfectly simple yet unmistakably comforting and nostalgic. Let’s make mixed sando at home!

What is the Japanese Sandwich ‘Mixed Sando’?

Mixed sando (ミックスサンド) typically refers to three different sandwiches served as a set. While nothing fancy, this is a standard style of sandwich in Japan. The fillings include:

Ham and cheese with lettuce Tuna salad Egg salad (tamago)

Both tuna and egg sandwiches are soft and creamy. The ham, cheese, and lettuce sandwiches add a nice crisp contrast. Together, they make a tasty combo that is well-balanced in texture, taste, and visual. You can find mixed sandos everywhere: Cafes, restaurants, grocery stores, bakeries, and konbini (convenience stores). Because they are satisfying and nutritious, Japanese home cooks also love making these mixed sandwiches for their children’s bentos and picnics.

Ingredients You’ll Need

How to Make Mixed Sando

Types of Sandwich Bread You Need

One distinct characteristic of Japanese sandwiches is the use of Shokupan (Japanese Milk Bread). How is it different from Western-style sandwich bread? Shokupan is known for its milky-sweet taste, incredibly fluffy texture, and pillowy softness. The bread is light, which I believe defines the essence of Japanese sandwiches. You can either make your own milk bread or pick up a loaf from your local Asian grocery store. The pre-sliced shokupan for sandwiches comes with a 1 cm or 1.2 cm thickness, so you don’t have to cut the bread yourself. However, if you plan to make the shokupan for sandwiches, it’s not easy to hand slice the bread to an even 1-1.2 cm thickness. I used Black Sesame Shokupan for this mixed sando recipe, but you can certainly use plain white shokupan. If you don’t have access to Japanese milk bread but still wish to make the recipe, use the fluffiest, softest white bread you can find. When I was growing up in Yokohama, Japan, the popular local bakery called Pompadour had mixed sandos made with black sesame milk bread. I often crave those sandwiches, so I made one for this recipe. The black sesame seeds add a nutty and earthy taste to the soft milk bread. If you’ve tried the classic plain shokupan, you must make this black sesame version today—it’s the next level of bread for Japanese sandwiches.

Tips to Make Japanese Sandwich ‘Mixed Sando’

Use butter to shield the bread from moisture. I highly recommend spreading the butter as it acts as a waterproof shield/barrier so the bread stays dry, not soggy. Use Kewpie Japanese mayonnaise. For Japanese sandwiches, Japanese mayo is a must. It has a distinctly sweet, sour, umami-rich flavor, which is crucial for the sandwiches. Press down the sandwich before slicing. Place a plate on top of the sandwiches. Weighing the sandwich helps to compress everything so the bread and the ingredients are bound together better. Cut off the crust of the bread. This is for the classic Japanese sandwich look. I eat the crust when I make the sandwiches… no food waste. 🙂