THAI STYLE SANDWICH RECIPE
THAI STYLE CREAMY SANDWICH RECIPE: A nostalgic Thai sandwich straight from the 90s school canteen — sweet and creamy homemade salad spread, a slice of bologna, and a generous layer of pork floss (moo yong) in soft white bread. No eggs, no fuss, just the classic Thai comfort you didn’t know you missed. A perfect addition to British Sandwich Week 2025!
Ingredients (for 2–3 sandwiches)
For the salad dressing:
- 100g caster sugar (powdered sugar is better)
- 2 egg yolks (size 0)
- 100g sweetened condensed milk
- 120g mayonnaise
- 1 tsp white pepper
- ¼ tsp salt
- 2 tbsp white vinegar
- 180ml neutral-flavour oil
- A few drops of yellow food colouring (optional)
For the sandwich:
- White sandwich bread (do not remove crusts)
- Pork bologna slices
- Pork floss
- Thai retro egg yolk salad dressing (above)
Method
- Make the dressing base:
In a mixing bowl, use a whisk to beat together the egg yolks and sugar until smooth. Add the sweetened condensed milk and mayonnaise, and stir until fully combined. - Cook the mixture:
Place the bowl over a double boiler and gently heat the mixture for 7–10 minutes, stirring constantly, until the sugar dissolves and the mixture becomes creamy and cohesive. - Finish the dressing:
Remove from heat. Add white pepper and vinegar, stir to combine. Gradually drizzle in the oil while continuously whisking until the dressing thickens and emulsifies. Add a small drop of yellow colouring for a traditional look, if desired. Let cool. - Prepare the fillings:
For longer shelf life, steam or microwave the pork bologna slices for about 5 minutes to ensure they stay fresh longer. - Assemble the sandwich:
Spread a generous amount of the dressing on one side of a slice of bread. Add one slice of pork bologna and a layer of pork floss. Top with another slice of bread. - Final touch:
For extra appeal, pipe some of the dressing on top using a piping bag. Serve whole or halved (no crust cutting!).
Note
This is a popular childhood sandwich from Thailand. The creamy and sweet-savoury egg salad base pairs perfectly with pork floss and bologna. Use soft bread for best taste.
