Wanpaku Sando

Instructions

1. Prepare the chicken
   Season chicken breast with salt, pepper, and soy sauce. Heat olive oil in a pan over medium heat and cook chicken until golden brown and cooked through, about 5-6 minutes per side. Let it cool and slice into thin pieces.
2. Make the spread
   In a small bowl, combine Japanese mayonnaise and Dijon mustard. Mix well until smooth and set aside.
3. Prepare the bread
   Remove the crusts from the bread slices if desired. Spread a thin layer of the mayonnaise-mustard mixture on one side of each bread slice.
4. Layer the fillings
   On two of the bread slices, begin layering the ingredients in this order: lettuce, sliced chicken, tomato, cucumber, avocado, and egg slices. Season each layer lightly with salt and pepper.
5. Assemble the sandwich
   Place the remaining bread slices on top of the layered ingredients, mayo-side down. Press gently to compact the sandwich.
6. Wrap and refrigerate
   Wrap each sandwich tightly in plastic wrap or parchment paper. Refrigerate for at least 15 minutes to allow the sandwich to set and flavors to meld.
7. Slice and serve
   Remove the wrap and cut each sandwich in half diagonally to showcase the colorful layers. For a true Wanpaku Sando presentation, cut with the crust on to help hold the fillings in place.