Chicken, Pakistani / Indian, Sandwiches

Club Sandwich


Here’s the gist, growing up in Pakistan my brothers favorite food was club sandwich which he didn’t like to share but always ended up sharing because I’d stare at him with my puppy dog little sister eyes.

When we moved to the States we majorly missed the good old street style Pakistani club sandwich. My mom being an amazing cook started making these more often for us. Even though I have been cooking since I was 11, I didn’t cook everything and everyday. I cooked twice a week before I got married, and that didn’t include sandwiches. When I got married was when I started cooking more foods that reminded me of my childhood or home, so after I got married one day I called up my mom and asked her to give me the recipe for just the chicken because everything else is basically pretty self explanatory.

Please give this recipe a shot, they are perfect for tea time or a lunch party and sure to be a crowd pleaser at an office party. They are best served at room temperature.

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3-4 serving

Prep time

1 hour



Club Sandwich

5 from 1 vote
Recipe by Fatima Maniya Soorty


Prep time





Pakistani street style layered sandwiches.

Club Sandwiches

  • 1 lbs Boneless Chicken Breast

  • ¼ tsp crushed red pepper

  • ¼ tsp black pepper

  • Salt to taste

  • 1 tbs soy sauce

  • 2 tbs oil

  • Water as required

  • 1/4 cup Mayo

  • ¼ cup ketchup

  • ½ cup green chutney (recipe follows)

  • 1 medium cucumber sliced thin

  • 2 medium tomatoes sliced thin

  • 3 medium eggs scrambled

  • 1 loaf of white sandwich bread

  • Oil spray

  • 1 bunch cilantro

  • 1 small clove of garlic

  • Handful of mint

  • 1-2 small thai peppers

  • 1/2 tsp of sugar

  • 1 tbs lemon juice

  • 1/2 tsp of roasted ground cumin coriander

  • Water as required

  • Salt to taste


  • In a sauce pan heat the oil, sauté chicken breast for a few minutes, add the soy sauce, salt, pepper, and crushed red pepper. Now add 1/4 cup of water to the pan, cover the sauce pan and let the chicken cook until tender and water dries in the pan. Turn off the heat.

  • Once the chicken is cool, shred it and mix it with mayo. Adjust seasonings if needed.
  • Scramble the eggs, add salt and pepper. Heat oil in a frying pan, add a little scrambled egg at a time and make thin crepe like layer. Remove from heat and cool.
  • Trim the edges of the bread, spray the slices of bread with oil, and toast them on a pan on each side until brown.
  • Now assemble the sandwiches, each sandwich consists of 3 pieces of bread. Spread the chicken mixture on the first slice; layer it with thin slices of cucumber and tomatoes. Next spread the ketchup on another slice and place it on top of the veggies, now place the egg on the slice, and close the sandwich by spreading the green chutney on the last slice.
  • You can cut the sandwich in halves or quarters, whatever you prefer.
  • Best served at room temperature.
  • Enjoy!!
  • Blend all the ingredients in a blender with 1/4 cup water. Add more if needed to make it in a spreadable consistency. Adjust the seasonings if necessary.

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