Sandwich lovers rejoice! SAKImoto Bakery has revealed its new dine-in menus, highlighted by Japanese open sandwiches that pair perfectly with a selection of four soups to be served in the rustic, yet cozy store. What sets the sandwiches apart from their classic counterparts is the oh-so-tempting ingredients that are elegantly lined on the fluffy bread. The sandwiches are definitely as aesthetically pleasing as they are delicious.
Using the much-loved Gokunama Milk Butter Shokupan as the base, which boasts an egg- and milk-free formula filled with wheat flavors, is a refined compliment to the toppings loaded on top. The freshly made sandwiches all have an irresistible soft crust to them. The anchovy butter is wedged in between the bread and toppings to ensure they adhere well while providing a smooth texture to the overall mouthfeel.
The three varieties of Japanese open sandwiches available at SAKImoto Bakery include the Cheese & Mixed Mushroom, Margherita, and Bacon & Egg in Cream Sauce – which is exclusively available at the Hong Kong store. Served on a square wooden tray drizzled with different sauces, the sandwiches alongside the soup selections are both tantalizing and picture-worthy!
Cheese & Mixed Mushroom
Lifted by a veil of Italian balsamic vinegar, the assorted mushroom is sauteed to perfection while retaining the slight crunch. A generous amount of shredded cheese is then layered on top. Once melted, the earthiness of mushrooms and sinfully gooey choose melds together. As a finishing touch, basil leaves are added on top before the combo is completed with a drizzle of olive oil. The aroma of herbs ties the Hong Kong store-exclusive sandwich together.
For those who are after the appetite-whetting tang of tomatoes, the Margherita sandwich is a must-try. Cherry tomatoes and dried tomatoes are first lined on the light layer of tomato sauce, then interspersed with dollops of mozzarella cheese, for a balanced touch. When paired with the salad dressing and olive oil – both go well with the veggies, every bite transports you to a botanical garden.
Bacon & Egg in Cream Sauce
The bacon is first rendered in the cream sauce in a skillet to release the rich flavors into the sauce. A schmear of anchovy butter is then spread on the Gokunama Milk Butter Shokupan before it’s sent to the oven. The savory touch from the butter goes hand in hand with the smoky flavors of bacon. A farm-fresh egg is carefully cracked on top before the sandwich is toasted for the second time. Marvel at how the egg yolk runs through as you slice through the sandwich as a compelling touch to elevate the experience.