For today, I brought a series of sandwiches, continuing from Kimbap series, for your lunch box preparation. From the fruit sandwich with colorful fruit bits, egg sandwich that fits every occasion, easy-to-make Vietnamese Banh Mi sandwich, red pickle chicken breast sandwich with lovable color and taste, and to Bulgogi sandwich that can replace a full course of the meal, have a weekend trip with the lunch box full of delicious sandwiches! Place heavy cream and sugar in a bowl, whip for 1 min using a hand blender. Wrap the sandwich with plastic wrap and refrigerate for 30 mins and cut into 2 pieces. Slice purple onion thinly. Tear iceberg lettuce leaves, bath in cold water for a while, and drain. To make egg salad, cut hardboiled egg whites into rough pieces, and strain egg yolks with mesh strainer. Slice carrot and daikon radish and bath in vinegar pickling liquid for 20 mins. Marinade chicken in sauce ingredients for 10 mins. Pour cold water in a large bowl, add 1 tablespoon vinegar, and bath cabbage for a while. Rinse cabbage with running water, remove the moist and shred. Set aside for a while to cool, and transfer to the fridge to chill at least 1 day.