Indian chefs want you to not only experiment with variations of a classic PB&J but also create ones inspired by Japanese sandwiches.

The Crossberg
If you love to innovate with your sandwiches, then chef Sahil Mehta, who is the consulting chef for the newly-opened Silk Road Coffee Company in Versova, says you can make The Crossberg Cross Melt Sandwich.

Katsu Chicken Sando
At Mokai in Bandra, chef Vineet Nayak says you can move away from the classic Mumbai sandwich to explore a Japanese version called Katsu Chicken Sando. They take inspiration from the authentic katsu chicken rice and add a little touch of their own to create this perfect crispy Sando. They pair it with house-baked milk bread to bring out the best flavour. The sandwich has a crispy fried chicken cutlet, the creamy Asian slaw, and the sweet caramelised savoury jam coming together in delicious harmony.

Chicken Katsu Japanese Sandwich 
It is not only Nayak but also chef Tushar Malkani at The Yellow House, Goa IHCL SeleQtions in Anjuna, who wants you to make a delicious variation of the Chicken Katsu Japanese Sandwich. Unlike Nayak, Malkani uses crustless white bread and pairs it with crispy, panko-breaded chicken with fluffy and a tangy, often slightly sweet tonkatsu sauce, creating a uniquely rich and hearty flavour profile. It may be simple but gourmet because it has minimal ingredients while focusing on quality over complexity.

Chicken Katsu Japanese Sandwich 
It is not only Nayak but also chef Tushar Malkani at The Yellow House, Goa IHCL SeleQtions in Anjuna, who wants you to make a delicious variation of the Chicken Katsu Japanese Sandwich. Unlike Nayak, Malkani uses crustless white bread and pairs it with crispy, panko-breaded chicken with fluffy and a tangy, often slightly sweet tonkatsu sauce, creating a uniquely rich and hearty flavour profile. It may be simple but gourmet because it has minimal ingredients while focusing on quality over complexity.