The Roti John is a street food popular for breakfast or as a snack in Singapore and Malaysia. Ground meat is mixed with eggs, seasoned, and spread over bread. It is pan-fried until browned and served with sweet chili sauce or Sambal. It was first created in Singapore by a man named Shukor in the 1970s. Literally meaning “John Bread”, this sandwich doesn’t seem to be named after anyone in particular. Roti means bread and John was a term used towards Westerners- due to the Baguette/small bun base.
Mutton/and or sardines are often used instead of ground beef.
In addition to tomato sauce/sweet chili sauce/Sambal (which my photos are unfortunately lacking- yay pregnancy brain), mayonnaise is also a popular topping.
Roti John (Singapore Omelette Sandwich)
Adapted from From My Lemony Kitchen
1 pound ground beef or mutton
1/2 cup chopped shallots
1 green chili, finely chopped
1-2 teaspoons salt
1 tablespoon vegetable oil
10 mini baguettes or hot dog buns
Chopped green onions
Chopped green chili
Tomato sauce, sweet chili sauce, or Sriracha
In a large bowl, add the ground beef. Mix in the eggs, one at a time, then the chopped shallots, green chili, and salt.
In a large skillet, drizzle oil over medium heat.
Butterfly the baguettes or hot dog buns by slicing them lengthwise to open them but still be connected on one side.
Right before frying, spread a layer of the meat egg mixture over the cut side of the bread and place cut side down on hot skillet. Cook until the egg is set and meat is browned, 2-3 minutes. Cook the other side of the bread until crisp, about 1 minute.
Serve immediately with chopped green onions, chilies, and sweet chili sauce/Sriracha.