Japanese-style sando have rightly taken their place in the global pantheon of sandwiches. (The Japanese terminology is simply a shortening of the English.)

Thick, fluffy shokupan (milk bread) is perfect when paired with soft fillings, such as the famous fruit and cream sando, the late Anthony Bourdain’s favorite tamago (egg salad) sando and the equally popular crispy katsu (cutlet) sando.

Pardon a mad thought, but what if the next big trend in sando fillings was just crisped bread?