Tired of packing the same old sandwich? The sando — Japan's soft-bread sandwich with a generous filling — is quick to make and perfect for decorating with nori faces.
Cut the nori pieces on a dry board and press them onto the assembled sandwich — the moisture from the filling helps the seaweed stick.
Dried seaweed sheets (the sushi kind), from large supermarkets or Asian grocers. This is what the faces are made of.
Or a drinking straw, to punch out round eyes and mouths. Always cut on a completely dry board.
A dot of ketchup on savoury sandos, strawberry jam on the sweet ones — optional but adorable.
Each recipe makes 2 individual sandos — great for lunchboxes, sleepovers or an afternoon snack.
Wrap each sando in cling film right after assembling, so it stays moist and the faces stay in place. The savoury ones (egg, chicken, ham) are fine for a few hours out of the fridge; the strawberry cream sando should travel in an insulated bag.
These recipes are also a great excuse to get kids into the kitchen — they love “drawing” the nori faces. 🍙
A sando is the Japanese sandwich made with very soft crustless milk bread (shokupan), a generous filling and clean straight cuts that show off the inside. It travels well in a lunchbox and is perfect for nori faces.
In large supermarkets (Asian food aisle) or at Asian grocers. Nori is the same seaweed used for sushi and one sheet makes plenty of faces.
Cut the nori on a dry board and press the pieces gently onto the assembled sando — the moisture from the filling makes the seaweed stick on its own.
Yes. Wrap each sando in cling film right after assembling. The savoury ones (egg, chicken, ham) are fine for a few hours out of the fridge; the strawberry cream sando needs an insulated bag.
From about 1 year old, cut into small pieces — and skip honey before 12 months. Always supervise young children eating soft filled bread.
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