A Toasted, Eggy, Meat-Stuffed Sandwich from Singapore’s Golden Era of Hawker Food

Roti John is Singapore’s answer to the perfect street toast: crispy on the outside, soft and savory on the inside, and packed with seasoned meat, onions, and egg. Slathered in chili and mayo, often finished with a drizzle of ketchup or cheese sauce, it’s fast food with unmistakable local soul. Born in the 1960s and inspired by Malay-Western fusion, this heritage dish remains a kopitiam and pasar malam staple to this day.

Ingredients

Serves 2

For the egg-meat filling

• 200g minced beef, chicken, or mutton (7 oz)

• 1 small onion, finely chopped

• 2 eggs

• 1 tbsp curry powder (meat curry blend or baba's brand)

• 1 tbsp soy sauce

• 1 tsp white pepper

• Salt, to taste

• Optional: 1 green chili, finely chopped

For the sandwich

• 1 baguette-style bun or long soft roll, halved lengthwise

• 1–2 tbsp margarine or butter

• Chili sauce (Maggi, Lingham’s, or bottled sambal)

• Mayonnaise

• Optional toppings: shredded cheese, ketchup, fried shallots, lettuce

Instructions

In a bowl, mix the minced meat, onion, eggs, curry powder, soy sauce, pepper, and a pinch of salt. Beat together until well combined and slightly loose.

Heat a flat griddle or large nonstick pan over medium heat. Grease lightly with margarine or oil.

Spoon the egg-meat mixture onto the griddle into the shape of your bread—let it sizzle for 30–45 seconds, just until the underside sets but the top is still wet.

Press the cut side of the bun firmly into the mixture and let it adhere. Cook for another 2–3 minutes, pressing gently, until the meat is cooked and the bun is golden underneath.

Flip the sandwich and toast the top side briefly, then remove from heat.

Spread the filling side with chili sauce, mayonnaise, and optional ketchup or cheese. Slice into portions and serve immediately, wrapped in paper or on a plate with a side of pickled green chilies.

Cooking Tips

Use margarine, not butter, for authentic hawker-style richness. The curry powder adds that unmistakable flavor, so don’t skimp. Pressing the bread into the meat mixture helps create a sealed, crispy crust that holds everything together. Customize your toppings—but don’t forget chili and mayo—they’re non-negotiable in a proper Roti John.