This Tandoori Chicken Club Sandwich upgrades the classic triple-decker with spiced, saucy tandoori chicken, hard-boiled eggs, crispy lettuce, and a rich homemade tandoori mayo that ties every layer together. Fancy looking, but comes together in around 30 minutes with kitchen staples.
Club sandwiches may not be traditionally Pakistani, but tandoori chicken feels right at home between toasted bread. This is my take on the classic club sandwich, first created back in 2020 and reworked over the years into the version you see today.
At a Glance
🕒 30 minutes
🥪 Café-style sandwich
🌶️ Bold tandoori flavor
🍗 Protein-packed
🥗 Lunch, dinner or snack
👤 Serves 2
Table of Content
Key Ingredients
Here's what you'll need to make this Pakistani-style club sandwich:
- Chicken - Boneless, skinless chicken breast works best here. Chicken thighs work too if you prefer a juicier sandwich.
- Tandoori Spice Mix - Any brand works, but if you have a desi pantry, Shan and National are reliable options.
- Bread - White, brown, or whole wheat sandwich bread all work well. Whichever you choose, don't skip toasting it.
- Eggs - Hard-boiled eggs add the classic club sandwich layer and a richer egg flavor.
- Cheese - Mature cheddar adds a sharp, savory flavor that balances the creamy sauce. If you prefer a milder option, processed cheese slices melt beautifully too.
- Tandoori Mayo - This is what makes the sandwich stand out. A simple mix of mayonnaise, tomato paste, and spices creates a creamy, flavorful sauce with a rich orange color. The tomato paste adds depth and color that ketchup can't quite match. Use it as both a spread for the bread and to coat the cooked chicken.
Step By Step With Photos
Here's how to make this Tandoori Chicken Club Sandwich recipe with a simple visual guide.
- Marinate and cook the chicken
Coat the chicken in the marinade and let it sit for at least 15-20 minutes. Cook in a hot skillet until cooked through with a little char on the outside. - Make the sauce
Mix the mayo, tomato paste, Kashmiri chili, tandoori spice blend, garlic, salt, and reserved spiced oil together until smooth.
- Toss the chicken in sauce
Slice the cooked chicken and toss it in a tablespoon or two of the sauce while still warm. This is what gives it that glossy, saucy finish. - First layer assembly
Spread sauce on the first slice of toast. Add lettuce, tomato slices, and the sliced eggs. Season lightly with salt and pepper, then place the second slice on top.
- Second layer assembly
Spread sauce on the middle slice. Add the cheese first, then pile on the saucy chicken. Finish with another layer of lettuce and press the final slice of toast on top. - 6. Cut and serve
Secure with toothpicks and slice diagonally. Serve immediately with crisps or masala fries on the side.
Helpful Tips & Variations
- Get a good char on the chicken. Tandoori chicken tastes best with a little char, so don't rush it off the heat. A grill pan or the broiler works well too if you want an even smokier finish.
- Assemble just before serving. The sauce and tomatoes will soften the toast quickly. If you're prepping ahead, keep the components separate and assemble just before serving.
- Swap the tandoori mayo for green chutney. For a fresher, herbier flavour, replace the tandoori mayo with cilantro mint chutney.
- Switch up the chicken. Sliced tandoori chicken is chunkier and more substantial, but pulled chicken works too if that's what you have. My Hot and Cheesy Chicken Melt has a good one you can repurpose here.
Make Ahead & Storage
The tandoori chicken can be marinated overnight in the fridge, or cooked ahead and frozen for up to a month. Thaw overnight in the fridge or reheat straight from frozen until piping hot before assembling the sandwiches.
The tandoori mayo keeps in the fridge for up to a week in an airtight jar. Make a bigger batch and use it as a dip or spread through the week.
Once assembled, this tandoori sandwich is best eaten straight away. The toast softens quickly under the sauce and fillings, so leftovers don't keep well.
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📖 Recipe
Tandoori Chicken Club Sandwich
Ingredients
For the Chicken
- 9 oz (250 g) boneless chicken breast sliced horizontally into 2 thinner cutlets
- 1½ tablespoon tandoori spice mix
- ½ teaspoon salt
- 1 garlic clove grated
- 1 tablespoon plain yogurt
- 2 teaspoon lemon juice
- ½ teaspoon Kashmiri chili powder
- 2 tablespoon oil
For the Tandoori Mayo
- 4 tablespoon mayonnaise
- 2 teaspoon tomato paste
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon tandoori spice mix
- 1 garlic clove finely grated
- Pinch salt
- 1-2 teaspoon reserved spiced oil from cooking chicken
For the Sandwich
- 6 slices sandwich bread
- 2 hard-boiled eggs sliced
- 1 tomato sliced
- salt and black pepper to taste
- 2 slices sharp cheddar cheese double for a richer sandwich
- 3-4 lettuce leaves
Instructions
- In a bowl, combine the chicken with the tandoori spice mix, salt, garlic, yogurt, lemon juice, Kashmiri chili powder, and oil. Mix well and marinate for at least 15-20 minutes, or overnight.
- Heat a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until cooked through and lightly charred. Let it rest for a few minutes, reserving 1-2 teaspoons of the spiced oil from the pan. Slice the chicken into bite-sized strips.
- Stir together the mayonnaise, tomato paste, Kashmiri chili powder, tandoori spice mix, garlic, salt, and reserved spiced oil. Toss the sliced chicken with 1-2 tablespoons of the tandoori mayo until lightly coated.
- Toast the bread until golden. Spread tandoori mayo over one slice of toast. Top with lettuce, tomato, and sliced eggs. Season the tomato and eggs with salt and black pepper.
- Place a second slice of toast on top and spread with more tandoori mayo. Add two cheddar slices, followed by the saucy chicken and lettuce. Top with the remaining slice of toast.
- Gently press the tandoori sandwich together and secure with sandwich picks if desired. Slice diagonally and serve immediately with potato chips or masala fries.
Video
Notes
- You can also grill or air fry the chicken cutlets instead of pan-frying.
- Each sandwich uses 1 slice of cheddar. Add an extra slice if you want a richer, cheesier result.
- This sandwich is best assembled just before serving. The sauce and tomatoes will soften the toast quickly if it sits.
Nutrition
PIN IT FOR LATER
Chili to Choc says
My pleasure! Hope you try it.
Mariam says
I always wanted this recipe, thanks for sharing!