Uni Sando with ROE

By Cacey Madden

Uni Sando with ROE by Chef & Food Stylist Michele Figliuolo 

Serves 4 



1 loaf Japanese milk bread, crust removed

5 oz uni filets

1 stick unsalted butter, softened

1/4 cup mascarpone cheese, room temperature

1 lemon, zested 

1 shallot, finely minced 

1 (125g) tin Roe Caviar 

Chives, to garnish 



Remove crust from milk bread and slice bread into 1-inch thick pieces. 

Cut the slices in half down the center creating rectangle halves that measure about 4-inches long by 2-inches wide. 

In a food processor, blend the uni until smooth. Gradually add the softened butter and mascarpone cheese. Continue to blend until the butter and mascarpone is completely incorporated, then add in lemon zest and shallot. Pulse until smooth and season with salt to taste.



Start with four slices of prepared milk bread and spread a generous portion of uni butter on the base. Top with the remaining bread slices. 

Garnish each uni sando with a generous portion of Roe Caviar and chives.