Korean Sandwich
Korean Sandwich
20 min
15 min
  • K&N’s Mortadella Slices - as required 
  • Eggs - 2
  • Salt - to taste
  • Black pepper powder - ½ tsp
  • Green chili - 2; julienned
  • Green onion - ½ cup; sliced
  • Carrot - ¼ cup; julienned
  • Cabbage - ¼ cup; shredded
  • Butter - 1 tbsp 
  • Bread slices - 4 
  • Sandwich sauce - as required
  • Cheddar cheese slice - as required

In a bowl add eggs, salt, black pepper powder, green chillies. Green onion, carrot and cabbage. Mix well.

Heat a non-stick pan, add butter and let it melt. Add egg mixture pan, keeping it in a rectangular shape.

Cook from both sides until light golden brown, for about 2 to 3 minutes on medium-low flame.

Remove from pan and cut into two pieces from center, giving it a square shape.

Heat a flat pan with oil and toast bread slices on medium-low flame until golden and crispy from both sides.

Thaw K&N’s Mortadella Slices as per instructions on pack and set aside.

Take bread slices, place omelette on top and drizzle prepared sandwich sauce on it.

Add a layer of cheese slice, Mortadella Slices, drizzle some more sandwich sauce and ketchup on top.

Cover your sandwich with the other piece of bread. Cut into half and serve tasty omelette toast.

Sandwich Sauce

  • Mayonnaise - ½ cup
  • Cream - ¼ cup
  • White pepper powder - ¼ tsp
  • Red chili flakes - ¼ tsp
  • Salt - to taste
  • Tabasco sauce - ½ tsp
  • Lemon juice - 1½ tsp

In a bowl add mayonnaise, cream, white pepper powder, red chili flakes, salt, tabasco sauce and lemon juice.

Whisk all these ingredients until well combined.

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