by Ava Morlier, Culinary Arts Writer

Happy June! Today’s recipe integrates the fresh and light flavors of summer with an exotic flair: the Roti John Sandwich.

Called the walking omelete due to the egg crusted bread, this Malaysian sandwich marries together a myriad of flavors (with a sweet and tangy filling sandwiched between layers of savory egg and bread) and textures (soft bread and egg giving way to crisp fresh vegetables). It’s also incredibly easy to make. One bite will leave you wondering why you’ve been eating a simple turkey sandwich for so long!

Cooking the egg and bread together (while seeming odd) is akin to warming cheese on a sandwich; it integrates a layer of savory flavor and new texture directly into the bread. The egg gets cooked onto the bread by placing the open hoagie roll directly over the undercooked egg, causing the egg to cook on to the bread directly. Not as hard as it sounds!

Let this sandwich spice up your life and enjoy the varied layers of flavor of this alluring handheld!

Roti John Sandwich


For the Bread

3 eggs

⅛ tsp. salt

¼ tsp. black pepper

1 tbsp. thinly sliced scallions (2-3 whole scallions)

2 tsp. oil

1 tsp. minced ginger

1 tsp. fresh garlic

3 oz. smoked/roasted pork

1 6-8 in. hoagie or long roll

For the Filling

¼ c. shredded cabbage

¼ c. julienned red bell peppers (cut 1 in. long, thin strips)

2 tbsp. cilantro, chopped

1 tsp. toasted sesame seeds

1 tsp. Thai Sweet Chile sauce

2 tsp. Siracha Chile sauce

1 tsp. lime juice

¼ tsp. soy sauce


Cut the vegetables: On 1 cutting board, peel and mince the garlic and the ginger (can peel ginger with a spoon). Set aside. On a different cutting board thinly cut strips from  ½ head of cabbage; set aside. On another cutting board, thinly slice the scallions. Set aside.

Prepare the pepper: On a cutting board, cut around the stem. Take out and discard seeds and stem. Cut one side of the pepper; lay flat side on the cutting board. Cut off the other sides so that you are left with 4 parts of the pepper. Lay the 4 rectangles of pepper on top of each other; cut thin strips down the length of the pepper. Repeat until all parts of pepper are thinly sliced. Cut long strips in half; set aside.

On a different cutting board, roughly chop the cilantro. Set aside. (If not precut) On a different cutting board, cut the hoagie/roll in half with a serrated knife. Set aside.

Preheat the griddle/pan on medium heat. In a bowl, combine eggs, salt, pepper and cut scallions. Beat well and set aside.

In a separate bowl, combine ingredients for the filling. Mix until well combined; set in the refrigerator for later use.

Cook the pork: In the pan, add oil and pork. Cook until pork is golden brown (1 minute). Add garlic and ginger, and cook until aromatic (15 seconds).

Cook the sandwich: Spread out the pork so that it fits the size of the open hoagie (in a rectangular shape). Pour egg mixture over the pork and conform to a rectangle shape with a spatula. After setting (but still runny on top), place the bun (with the inside facing out) on top of the egg-and pork rectangle. Cook until the eggs are slightly browned, 2-3 minutes.

Assemble the sandwich: Take the sandwich out of the pan and onto a plate. Take the filling out of the fridge and stuff the sandwich. Serve.

Tools Needed

Dry measuring utensils, medium bowl, serrated knife, several chef’s knives, several cutting boards, spoon, griddle or large skillet.

*With credit to Robert Danhi’s Roti John Sandwich (Malaysia) recipe on

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