I’ve always been a bit fussy when it comes to sandwiches. If its not a chicken and mayo sandwich, wrapped tightly in cling-film and from a Pakistani bakery, then it better be an M&S sandwich!
So I first tried this recipe out not expecting anything great. But I have always recieved great reviews whenever I’ve made this; whether its my youngest brother-in-law, or my health-obsessed uncles, or my mother! Everyone seems to like these.
The obvious difference between this and a regular club sandwich is the lack of bacon. I don’t eat pork so can’t say what’s better! But the tandoori twist on the chicken in this recipe definitley brings a whole new dimension to this sandwich, so hopefully traditional club sandwich lovers will be saying “pfff, what bacon?!”
12 slices of bread, crusts removed
250g chicken breast, sliced thinly
2 tbsp plain yoghurt
1 tsp tandoori masala*
1 tsp ginger and garlic paste
Salt, to taste
A pinch of black pepper
2 tbsp ketchup
1 tsp mustard
Butter, as needed
Mayo, as needed
2 eggs, beaten
4 lettuce leaves
Slices of any salad vegetables you prefer, such as cucumbers, tomatoes, gherkins, etc.
First of all, place the yoghurt, tandoori masala, ginger and garlic paste, and salt in a bowl and mix well. Add the chicken pieces and leave to marinate for 15-20 minutes.
Meanwhile, you can toast the bread slices, and butter them on one side while they are still warm from the toaster. Set aside.
Heat about 1 tbsp of butter, or a little oil, in a frying pan. Fry the chicken till the water released has dried and the chicken is cooked. Take out into a bowl and sprinkle the black pepper and add the ketchup and mustard. Mix well.
On 4 slices of bread, spread some mayo and place some chicken on each slice, dividing equally. Spread some mayo on 4 more slices and cover the chicken with them.
Now, make an omlette out of the beaten eggs. You can add a pinch of salt and pepper to it if you wish. Cut the omlette into 4 pieces and place a piece on top of each slice of bread that you just covered the chicken with.
Now you can top with whatever you like. I went for just a piece of lettuce this time, but you can add anything you like: cucumbers, tomatoes, olives, gherkins, a slice of cheese…
Finally, spread some mayo on the 4 remaining slices and cover the sandwiches with them. Using a sharp knife, slice your sandwiches in half. If you like, you can use toothpicks to secure your sandwiches.
*tandoori masala is available in most large supermarkets or South Asian stores. I use Shan Tandoori Chicken BBQ Mix.