Tamago Sando:

1. In a large saucepot filled with boiling water, gently lower in the eggs. Cook for exactly 10 minutes, then immediately transfer to a large bowl of ice water. Let cool until cold to the touch, about 5 minutes, making sure the ice doesn't fully melt.
2. Tap each egg gently against a work surface then roll each egg against your work surface to crack the shell. Under running water, start peeling at the bottom of the egg then work your way up and around.
3. Roughly chop the eggs and place them in a large bowl. Mash with a fork until finely broken down but still slightly textured.
4. Add the sugar, white pepper, kosher salt, Kewpie mayonnaise, and chives. Fold together until evenly combined. Taste and adjust seasoning as needed.
5. Spread a generous amount of the egg salad from edge to edge onto the bottom milk bread slice. Crown your egg with the top slice and press firmly to adhere. Trim off the crusts then wrap in plastic and place in the refrigerator for at least 30 minutes. Slice diagonally, serve, and enjoy!

Fruit Sando: 

1. In a large bowl, combine the heavy cream and powdered sugar. Whisk vigorously until it forms stiff peaks.
2. Cut the crust off two slices of milk bread then spread an even layer of whipped cream over one slice of bread. Arrange the strawberries diagonally from one corner to the opposite corner. Cover the strawberries completely with more whipped cream, making sure the fruit is completely surrounded. Top with more whipped cream to create an even top surface, then crown with the second slice of bread and gently press to secure.
3. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 30 minutes to firm up before slicing. Mark the diagonal where the strawberries are so you can cut it properly after chilling.
4. Slice cleanly with a sharp knife through the diagonal line with the strawberries, serve, and enjoy!

Katsu Sando:

1. Place each pork chop sandwiched between two sheets of plastic wrap, then use a mallet to evenly flatten the meat into ¼” (.6cm) cutlets. Season both sides of the pork chops with kosher salt and let sit for 5-10 minutes.
2. Meanwhile, in a small saucepot over medium heat, add the ketchup, oyster sauce, Worcestershire sauce, and sugar. Cook, stirring occasionally, just until the sugar is fully dissolved, about 2-3 minutes.
3. In a small bowl, whisk together the mayo and hot mustard powder, then season to taste with salt.
4. Set up a standard breading station with the flour, beaten eggs, and panko each in separate bowls.
5. Dredge each pork chop in the flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the panko, pressing gently so the breadcrumbs adhere well.
6. Fill a large heavy-bottomed pot about halfway with neutral oil and heat to 350°F (175°C). Fry the pork chops until deeply golden brown and the internal temperature reaches 165°F (74°C), about 5 minutes. Transfer to a wire rack and repeat with the remaining cutlets.
7. Spread a thin layer of the hot mustard mayo on both slices of the bread, then place an even layer of the sliced cabbage (seasoned lightly with flaky salt) on the bottom slice. Top with the fried pork, then spoon on the tonkatsu sauce. Crown your king, cut off the crusts, and slice diagonally. Serve and enjoy!

Notes:

• Kiwi and mango are also popular fruit sando fillings and can be substituted for the strawberries.