This chicken club sandwich recipe is super easy to put together and makes for a perfect snack, lunch or dinner. This recipe is based on the Pakistani style club sandwich that is served in cafes and restaurants across the country. The first layer is chicken mixed with mayonnaise, followed by a layer of lettuce, tomatoes and cucumber along with a thin omelet and cheese. Serve with French fries or wedges, and coleslaw.
What is a Pakistani style club sandwich?
The Pakistani style club sandwich is a snack that can be found at pretty much every food outlet in the country. It can be found in cafes, in fancy restaurants, in hotels, in roadside stalls and even at the airport. The ingredients vary from outlet to outlet, but certain things are always the same. It’s a double decker sandwich, with a layer of chicken, and the other layer has eggs, and sliced vegetables with lots of mayonnaise and tomato sauce. It’s usually served with coleslaw, French fries and additional tomato sauce / tomato ketchup on the side.
Components of a Chicken Club Sandwich:
The following ingredients are the essential components of a chicken club sandwich.
- Bread: This is the base of the club sandwich. Since there are two layers to the club sandwich, it’s best to use sliced sandwich bread. I prefer to use white sandwich bread, which I butter and toast till golden brown. It’s also possible to use brown bread.
- Sauces: My preferred sauce in club sandwich is mayonnaise and tomato sauce / tomato ketchup.
- Chicken: The first part of the club sandwich filling is chicken. I use boiled and shredded chicken, seasoned with salt, black pepper mayonnaise. Grilled chicken can also be used.
- Lettuce and vegetables: The second part of the club sandwich filling are the vegetables. Lettuce, sliced cucumber, and sliced tomatoes are what I like to add, but you can add or subtract based on personal preference.
- Eggs: Eggs are an essential part of a Pakistani club sandwich. You can add fried eggs, scrambled eggs, omelet, boiled eggs and even a sunny side egg. I like to season whisked eggs with salt and black pepper, then make a thin omelet which I then cut to size.
- Cheese: Cheese isn’t essential, but I do love the flavor and the way it melts in the sandwich. Use cheese slices, or slice from a block of cheese. Cheddar cheese, gouda, Monterey jack are good options.
Playing around with the club sandwich filling:
Below are some ways that you can play around with the filling of the chicken club sandwich. Be as creative as you want and put your own twist on this delicious snack.
- Meat: Use grilled chicken, chicken chunks, poached chicken, pulled chicken and even leftover chicken from a salan, or casserole. Just wash off the spices before using in the club sandwich. Instead of chicken, it is also possible to use other types of meat such as grilled beef, hunter beef (roast beef), grilled turkey, smokey turkey rashers, and other types of Deli meat.
- Sauces: Sriracha sauce, sriracha mayo, thousand island sauce, ranch dressing, pesto sauce, mustard, hot sauce and green chutney (mint and coriander chutney) are all sauces that can be used in the club sandwich. Make sure to use complementary sauces.
- Vegetables: Onions, boiled and sliced potatoes, sliced capsicums (raw or sauteed), sliced radishes, corn, olives, avocados can be added to the club sandwich.
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Chicken Club Sandwich | How to make a club sandwich
This chicken club sandwich recipe is super easy to put together and makes for a perfect snack, lunch or dinner. This recipe is based on the Pakistani style club sandwich that is served in cafes and restaurants across the country. The first layer is chicken mixed with mayonnaise, followed by a layer of lettuce, tomatoes and cucumber along with a thin omelet and cheese. Serve with French fries or wedges, and coleslaw. This recipe makes 4 club sandwiches.
For the chicken:
- 300 grams boiled and shredded chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup mayonnaise divided
For the omelet:
- 3 eggs whisked
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Assembling the club sandwich:
- 1 large loaf of sandwich bread 12 slices of bread
- Butter for toasting
- 4 tablespoons mayonnaise I have used sriracha mayo as that is what I had available
- 4 tablespoons tomato ketchup
- 1 medium tomato sliced
- 1 small cucumber sliced
- 4 lettuce leaves
- 4 slices cheese
For the chicken:
Place the boiled and shredded chicken in a medium bowl. Add salt, black pepper and mayonnaise. Mix well and set aside.
For the omelet:
Whisk the eggs in a small bowl and add salt as well as black pepper.
Heat oil in a frying pan and add the whisked egg in batches to make a thin crepe style omelette. In a medium sized egg, this will result in 3 omelets, and in a large frying pan, this will result in 2 omelets. Cut the omelet into 4 parts, enough to cover 4 slices of bread.
For the club sandwich assembly:
Trim the edges of the bread, if desired. Don’t throw the edges away. They can be used to make breadcrumbs.
Apply a thin layer of butter on each bread slice, and toast them on a pan on each side until brown. It is also possible to toast the bread slices in a sandwich press or toaster oven.
Each sandwich consists of 3 slices of bread.
Start off with spreading mayonnaise and tomato sauce on the first slice, and then top with the chicken spread.
Top the second slice with mayonnaise and tomato sauce, then add lettuce leaves, sliced cucumber, sliced tomato, followed by the egg slice and cheese slice (if using).
To assemble, place the first slice with the chicken on the bottom, then the second slice with the vegetables and egg, and then top off with the third slice.
Press the club sandwich carefully so that the layers join together, and then place a toothpick through the sandwich so the layers don’t separate. Cut into quarters or halves using a bread knife or serrated knife.
Serve with coleslaw, French fries and tomato sauce / tomato ketchup. This recipe makes 4 sandwiches, and nutrition is based on one person consuming one sandwich easily. In the event of a high-tea party, the serving size would be less.