Red Bean and Butter Bread

The sandwich works through three distinct textures: crisp toasted bread, smooth bean paste, and firm slices of butter. Begin by splitting each ciabatta and placing the cut surfaces face up. Toast the bread at 180C for 3 minutes, using either an oven or a toaster, until those surfaces are lightly golden and crisp. This short, focused toasting step gives the filling a sturdy base without requiring a long bake. Keep the unsalted butter cold and cut it into even slices about 0.8cm thick. That thickness makes the butter substantial enough to retain its firm bite beside the paste and helps divide the 80g evenly between the two sandwiches. Spread the red bean paste all the way across one toasted surface of each roll so every portion contains both fillings. Arrange the cold butter neatly over the paste, cover it with the remaining bread, and press only gently. Unsalted butter keeps the seasoning controlled, while adding it immediately after slicing preserves the cool, solid texture specified in the recipe. The finished sandwich should give each bite a crisp edge from the ciabatta, an even layer of sweet paste, and a clearly defined piece of cold butter rather than an uneven cluster of filling.