KATSU SANDO


Ingredients:

1 (500 g) pack PUREFOODS CRISP 'N JUICY CHICKEN KATSU/PUREFOODS CRISP 'N JUICY PORK KATSU, cooked according to package directions and reserve katsu sauce
1/4 cup MAGNOLIA REAL MAYONNAISE
1 (150 g) head cabbage, sliced thinly
1 (75 g) pc carrot, shredded
1 (90 g) pc red onion, sliced
3 (21 g) tbsp furikake (Japanese rice topping)
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
14 pc sliced bread, edges removed

Procedure:

  1. Prepare slaw by combining katsu sauce, mayonnaise, cabbage and carrot in a bowl. Mix well and set aside.
  2. In another bowl, combine onion and furikake. Set aside.
  3. Spread butter on one side of bread slices and toast in a pan or oven toaster.
  4. Arrange bread slices toasted side down. Spread slaw, top with katsu and onion-furikake mixture.
  5. Cover with remaining bread slices to make sandwiches.

Makes 7 servings.
(Yield: 7 sandwiches/1 sandwich per serving)

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