Seoul-Style Hearty Breakfast Sandwich

In a large mixing bowl, beat the eggs. Add in the shredded cabbage, carrot, chopped green onion, and salt. Mix well until everything is nicely combined.

Preheat a non-stick skillet over medium low heat. Spoon in a quarter of the egg and vegetable mixture. Spread it around to about the size of your sandwich bread. Cook the egg omelet for about 2-3 minutes on one side, then flip and cook until it's golden brown. Transfer the omelet to a plate and repeat with the rest of the mixture.

Briefly heat the ham slices in the same skillet, about 30-60 seconds; set aside.

Prepare the sandwich bread by toasting them in a toaster or oven until golden and crispy.

Once bread is properly toasted, spread a tablespoon of softened butter on the insides of the bread slices.

Place a piece of cooked egg omelet on a slice of bread. Optionally sprinkle about 1/2 tablespoon of sugar over the omelet, and spread a tablespoon of ketchup on top.

Add a slice of ham and a slice of American cheese on top and then cover with another toasted bread slice. Repeat the procedure for the remaining sandwiches.