For the stuffed white bread bun, cut off bun at both ends, use a knife to hollow out the bread so that the crust is 1 cm wide.
Shred the soft bread. Cream butter with cream cheese, cream cheese, mustard, anchovy paste and incorporate the soft bread.
Hard boil eggs, quench, peel. Dice extra sausage, edamame, gherkins and egg whites. Strain yolks, stir into butter mixture.
Mix all ingredients well. Carefully stuff the filling into the hollowed bread, then replace the ends of the bread and wrap the whole roll in a damp tea towel.
Let the stuffed white bread roll sit in the refrigerator overnight and slice to serve.