Roti John beef & egg sandwich

A griddled baguette with seasoned minced beef, egg and crunchy vegetables.

Estimated total time: 25 minutes2 portionsAbout 730 kcal per portion
Roti John beef & egg sandwich — representative dish photograph
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Photo: stef yau from Seattle, USA · CC BY 2.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

Method

  1. Split the baguette lengthways. Finely chop onion, shred cabbage and slice cucumber. Beat eggs with salt and pepper.
  2. Heat half the oil in a large pan. Cook onion and beef with curry powder for 6–7 minutes, breaking up lumps until the meat is cooked through.
  3. Mix the hot beef into the eggs. Add remaining oil to the pan, spread the mixture in two bread-shaped strips, press the cut sides of bread onto them and cook for 3–4 minutes until egg is set. Turn and toast the bread briefly.
  4. Fill with cabbage, cucumber, mayonnaise and ketchup, close the sandwiches and cut into portions.

A Malaysian-style serving of a sandwich shared with neighbouring countries. Choose a baguette short enough for your pan or cook in two batches, allowing extra time. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Roti John

Allergens and ingredient checks

Listed allergens: eggs, gluten, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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