Katsu Sando

Salt the pork.

Make a batter with wheat flour and water.

Dip the pork in the batter, then coat with panko.

Deep-fry.

Shred the cabbage.

Combine tonkatsu sauce, ketchup, and honey to make the sauce.

Spread mayonnaise and mustard on the bread.

Layer bread, cabbage, the sauced katsu, more cabbage, and bread.

Wrap in plastic to set, then cut into bite-size pieces.