Roti John Sandwich

Roti John Sandwich (Malaysia)

Recipe: | American Egg Board Consultant

Yield: 1 sandwich


Egg Crusted Bread

  • 3 eggs
  • 1/8 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1 tbsp. thinly sliced scallions
  • 2 tsp. vegetable oil or lard
  • 1 tsp. fresh, minced garlic
  • 1 tsp. fresh, minced ginger
  • 3 oz. pulled roasted/smoked pork
  • 1 hoagie or other soft 6- to 8-inch oblong roll

Sandwich Filling

  • 1/4 cup shredded cabbage
  • 1/4 cup julienned carrots
  • 1/4 cup julienned red bell peppers, 1-inch length
  • 2 tbsp. roughly chopped cilantro
  • 1 tsp. toasted sesame seeds
  • 1 tbsp. “Asian Dressing” or 1 tsp. Thai Sweet Chile Sauce
  • 2 tsp. Sriracha Chile Sauce
  • 1 tsp. lime juice
  • 1/4 tsp. soy sauce


  1. Combine eggs, salt, black pepper and scallions. Beat well
  2. Heat griddle or 12-inch sauce pan over medium-high heat.
  3. Its optional to toast the bread, if desired place cut side of bun down in pan and toast for 1 minute – or toast cut side in broiler.
  4. Add oil and spread out evenly, add pulled pork, cook for one minute until pork becomes golden brown on the edges, (do not stir for about a minute.) Add garlic and ginger, stir-fry until aromatic – about 15 seconds.
  5. Spread out pork mixture evenly into a rectangle/oval about the size of the open-face bun.
  6. Evenly pour in egg to coat the entire pork mixture. As soon as bottom sets, add bun (cut side down) on top of egg mixture to cover entire surface. Cook until eggs brown lightly.
  7. To assemble, transfer to cutting board, stuff with sandwich filling ingredients, cut as desired and plate sandwich.

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