This Katsu Sando recipe features a popular Japanese sandwich of soft white bread, pork cutlets with a juicy center and crispy crust, shredded cabbage, creamy mayo, and signature tangy tonkatsu sauce.
If you like Japanese pork katsu (similar to German pork schnitzel), you’re in for a treat with this easy Katsu Sando recipe. You’ll find the familiar texture and flavor of that same crispy fried pork cutlet (katsu) tucked inside this sandwich. Extra katsu sauce for me, please!
Why We ❤️ This Katsu Sandwich Recipe
This Japanese take on pork schnitzel is always welcome at our table. Here’s why we love it:
- Great use of leftover pork katsu. Whenever we make pork katsu, I like to double the recipe. Then we have leftovers to make these awesome sandwiches!
- Never boring. With juicy pork that’s perfectly crispy on the outside, delightful katsu sauce, and pillowy bread – this sandwich always has our full attention.
- Easily adaptable. You can swap out the pork for chicken, beef, or ham, no problem!
What is a Katsu Sando?
A katsu sando is a Japanese sandwich that features a piece of protein, most commonly pork or chicken, that is breaded in Japanese breadcrumbs (called panko) and fried until perfectly crisp. Other elements of this sandwich include soft white bread, green cabbage, mayonnaise, and tangy tonkatsu sauce.
Katsu sandwiches are commonly enjoyed as a quick, satisfying meal or snack. You can find them in Japanese convenience stores and specialty sandwich shops. Or you can make them at home – just follow my recipe for pork katsu and tonkatsu sauce.
Recipe Ingredients
Here’s what you’ll need to make this easy katsu sando recipe. Scroll down to the printable recipe card at the bottom of this post for the exact ingredient amounts.
- Bread – White milk bread, or shokupan, is a fluffy Japanese bread that’s traditional for this recipe. If you aren’t able to find it, use another soft white bread in its place.
- Butter – I use unsalted butter but you can use salted or unsalted butter.
- Cabbage – Green cabbage gives the sandwich a fresh crunch.
- Green onion – For a touch of earthy, onion-y flavor.
- Salt – For a touch of seasoning to the cabbage.
- Mayonnaise – This adds a small amount of creamy texture and tangy flavor to the cabbage. Use Japanese Kewpie mayo if you can – it’s delicious!
- Pork Katsu – Use your homemade pork katsu for this recipe.
- Tonkatsu sauce – You can make homemade tonkatsu sauce (recipe included with my homemade pork katsu recipe) or buy a bottle at a Japanese supermarket or other well-stocked grocery store.
How to make Katsu Sando
It’s easy to make pork katsu into a sandwich – here’s how to make it!
- Add butter to bread. Spread a thin layer of butter onto one side of all 4 slices of white milk bread. This adds flavor and creates a slightly toasted texture when the sandwich is assembled.
- Mix cabbage slaw. In a bowl, combine the cabbage and scallions. Sprinkle with salt and add mayonnaise. Mix well to create a simple slaw.
- Add slaw. Take two slices of the buttered bread and spoon a generous amount of the cabbage slaw onto them.
- Add tonkatsu sauce. Drizzle tonkatsu (katsu) sauce over each of the remaining two buttered slices of bread.
- Top with pork katsu. Place a piece of pork katsu on top of the cabbage slaw.
- Finish. Place the slices of bread on top of the Pork Katsu, sauce-side down, to create the sandwich. Gently press the sandwich gently together. You can trim the crusts if desired, for a more traditional presentation.
Tips & Variations
- Use fresh, soft bread. Japanese milk bread, called shokupan, is the traditional bread used to make this sandwich. It is available at Japanese markets. However, if you can’t find shokupan, substitute a white bread that is fresh, soft, and fluffy.
- Use Japanese mayonnaise. For a richer, creamier, and truly authentic experience, opt for Japanese mayo. Called “kewpie” mayo, it is made with egg yolks only, rather than the whole egg like American mayonnaise. Find it in Asian markets, some grocery stores, and online.
- Serve immediately. Enjoy the sandwiches right after assembling, while the cutlets are crispy and the bread is fresh.
- Substitute the pork. You can easily swap in chicken, beef, ham, salmon, or white fish for the pork.
- Toast the bread. If desired, toast the bread for extra crunch and texture.
What to Serve with a Pork Katsu Sandwich
I like to serve pickles or a salad with these sandwiches. Here are a few serving suggestions:
- Pickles. My bread & butter pickles or my mom’s sweet dill pickles would be extra yummy katsu sandos. Or try some mixed pickled vegetables for some tangy, savory crunch.
- Pasta salad. My Hawaiian macaroni salad is perfection with this sandwich, and a common pairing in Hawaii.
- Fresh salad. Try my arugula beet salad or fresh creamy cucumber salad.
- Vegetables. Blistered teriyaki-ginger green beans would be delish. Asparagus or super greens would go well, too.
How to Store Leftovers
While these sandwiches are best enjoyed on the day they’re made, you can certainly save any leftovers for later.
Fridge: Wrap any leftover katsu sandos in parchment paper or place them in an airtight container and store it in the fridge for up to 2 days.
Freezer: You can also freeze the fried pork pieces for up to 3 months; just reheat them in the oven or an air fryer before assembling the sandwiches. Avoid freezing assembled sandwiches, though, as the bread and cabbage won’t hold their texture.
More Sandwich Recipes
Katsu Sando
Ingredients
- 4 slices soft white milk bread (or other soft white bread)
- 2 tablespoons unsalted butter, at room temperature
- ¼ medium green cabbage, shredded (about 12 ounces)
- 2 medium green onions, thinly sliced
- ½ teaspoon sea salt
- 1 tablespoon mayonnaise (I recommend Japanese Kewpie mayo)
- 2 pieces prepared Pork Katsu
- ½ cup Tonkatsu Sauce (also called katsu sauce)
Instructions
- Spread a thin layer of unsalted butter onto one side of all 4 slices of white milk bread. This adds flavor and creates a slightly toasted texture when the sandwich is assembled.
- In a bowl, fold together cabbage and scallions. Sprinkle with sea salt, and add mayonnaise. Fold to combine, to finish the cabbage slaw.
- Spoon a generous amount of cabbage slaw onto the buttered side of two slices of bread.
- Place pieces of Pork Katsu on top of cabbage slaw.
- Drizzle Tonkatsu (Katsu) sauce over each of the remaining two buttered slices of bread. Adjust the amount of sauce according to your taste preference.
- Place the bread slices on top of the Pork Katsu, sauce-side down, to create the sandwiches.
- Gently press the sandwiches together. You can trim the crusts if desired, for a more traditional presentation. Enjoy immediately or wrap it in parchment paper and refrigerate for later.
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