These Pakistani club sandwiches feature creamy chicken spread layered with a thin omelet, cheese, cucumbers, and tomatoes.
Inspired by the club sandwiches served in Pakistani cafes and restaurants, this lighter version skips the third slice of bread without sacrificing flavor. Perfect for everyday lunch, weekend brunch, or for your next party or iftar.
This protein-rich chutney will make a great side!
What Are Pakistani Club Sandwiches?
Club sandwiches always remind me of Pakistan. They are a staple in many restaurants, coffee shops, and clubs across the country.
Unlike the American-style club sandwich, Pakistani club sandwiches use a creamy, mildly seasoned chicken spread, omelet, cheese, and vegetables. They also omit bacon because of ingredients and dietary preferences common in Pakistan.
Also, one commenter on my video told me CLUB stands for “Chicken and Lettuce Under Tomato”. So I looked into it, and no such acronym exists. That’s honestly for the best because the club sandwich I grew up eating doesn’t even include lettuce!
Speaking of which, if you like sandwiches, then try this tuna sandwich spread next.
A Quick Look at the Recipe
⏲️Ready In: 45 minutes
👪Yield: 6 sandwiches / 24 small triangles.
🍽 Calories and Protein: 781 kcal + 29 g protein
📋 Main Ingredients: chicken, mayonnaise, cheese, eggs, bread.
📖 Dietary Notes: High Protein.
⭐ Why You’ll Love It:
- Uses less bread. Although the third slice helps separate the layers, I found it added unnecessary carbs without much flavor, so I left it out.
- Traditional Pakistani cafe flavor. The creamy chicken filling, omelet, cheese, and fresh vegetables are close to the original flavor.
- Great for feeding a crowd. You can cut the sandwiches into triangles and serve them at parties.
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Jump to:
- What Are Pakistani Club Sandwiches?
- A Quick Look at the Recipe
- Pakistani Club Sandwich Ingredient Notes
- Variations
- How to Make Pakistani Club Sandwich
- Pro Tips
- What to serve with Pakistani club sandwiches?
- Pakistani Club Sandwich FAQs
- Some Ideas Of What to Serve at a Pakistani High Tea
- Pakistani Club Sandwiches
Pakistani Club Sandwich Ingredient Notes
Chicken: Use either chicken breast or tenders. I often boil a whole chicken for yakhni and save the chicken for sandwiches.
Bread: A larger, bakery-style loaf gives you more area to work with and is closer to restaurant style. You can also use whole wheat sandwich bread, but it will taste different from traditional club sandwiches.
If you avoid gluten, then this bread is a good one.
Cheese slices: Use mild cheese. American, provolone, or havarti all work.
Variations
Use the chicken spread in different ways: Eat it with crackers, as a protein-rich dip with your favorite vegetables, in a lettuce wrap, or even in a salad!
How to Make Pakistani Club Sandwich
Step 1: Add chicken and seasonings to a pot. In a medium-sized pot, add the chicken pieces, salt, red chili powder, and garlic paste.
Add enough water to cover the chicken pieces.
Step 2: Poach the chicken. Bring to a gentle boil, then reduce to a simmer and cook until the internal temperature reaches 165ºF, about 25 minutes.
Once ready, strain the stock into a container and store it for use later in soups, stews, and curries.
Step 3: Shred the chicken. Once cool enough to handle, shred or chop the chicken and add it to a medium bowl.
Step 4: Make the chicken spread. Add mayonnaise, salt, and pepper to the chicken and mix until creamy and fully combined. Set aside.
Step 5: Whisk the eggs. Whisk the eggs with a pinch of salt and pepper.
Step 6: Cook the omelet. Divide the egg into three equal portions, heat a pan over medium heat, and add oil. Cook one batch, then transfer it to a plate. Repeat until you use all the egg mixture. Set aside. Each omelet will be cut into halves or quarters during assembly depending on the size of your bread.
Step 7: Slice the veggies. Next, slice the tomato and cucumber and set aside.
Step 8: Assemble the sandwiches. Take one slice and add about 1/4 to 1/3 cup of the chicken mixture, depending on your bread’s size. Cut the omelet in half or into quarters and place it on top of the chicken spread. Next, add cucumbers and tomatoes. Finally, add the cheese. Cover with the second slice of bread.
Step 9: Toast the sandwich. Grease a cast-iron or ceramic pan with butter. Carefully place the sandwich in the pan and toast the bread.
Step 10: Serve. Slice the sandwiches in half. Then cut each half into two triangles. Serve with ketchup and a side of fries and/or coleslaw.
Full recipe and detailed instructions are in the recipe card below.
Pro Tips
- Use large, bakery-style bread slices to get the best results. You’ll have more space for the filling, and it will be closer to the original.
- Because we omit the third slice in this sandwich, insert toothpicks or sandwich picks into each half before cutting to prevent the chicken spread and veggies from sliding out and to stabilize the sandwich for easier eating.
What to serve with Pakistani club sandwiches?
Pakistani club sandwiches are especially popular at high teas, brunches, and birthday parties. Serve them with classic sides such as potato chips, French fries, coleslaw, ketchup, and/or green chutney, and a cup of chai.
Pakistani Club Sandwich FAQs
Traditionally, a club sandwich has a third slice of bread and turkey deli meat or grilled chicken as the protein base. It includes crispy bacon, cheese, lettuce, and tomato slices.
Store a Pakistani club sandwich in an airtight container or tightly wrapped in plastic in the refrigerator for up to 24 hours. The bread will get soggy with storage.
Yes, you can make this ahead of time. Make the chicken spread up to 3 days ahead and store it in an airtight container. For best texture, store the omelet and sliced veggies separately and assemble them just before serving.
This recipe makes 6 sandwiches, which can be cut into 24 triangles for serving at parties or high tea.
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Some Ideas Of What to Serve at a Pakistani High Tea
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Pakistani Club Sandwiches
Ingredients
- 2 pounds chicken breast or tenders cut into pieces.
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- water enough to cover the chicken
- 1 teaspoon garlic minced or paste
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs whisked
- 1 cucumber English, Persian, or garden. *See note
- tomato Any medium-sized
- 6 slices cheese neutral cheese like American, provolone, or Havarti
- 12 slices bread white or gluten-free
Instructions
- In a medium-sized pot, add the chicken pieces, water, salt, red chili powder, and garlic paste. Over medium heat, bring it to a gentle boil and then lower the heat to a simmer and poach until cooked through and the internal temperature reaches 165ºF, about 25 minutes.
- Once the chicken is ready, strain the stock and store it in a mason jar for use in soups, stews, and other recipes. Shred or chop the chicken and add it to a medium bowl. Add mayonnaise, salt, and pepper to the chicken and mix till fully incorporated. The spread should be creamy enough to spread easily onto the bread, but not so runny that it makes the bread soggy. Start with one cup of mayonnaise and add more as needed. Set aside.Cut the tomato and cucumber into thin slices and set aside.
- Next, whisk the eggs with a pinch of salt and pepper. Portion the eggs into three equal portions, heat a pan over medium heat, and cook the omelet. Transfer the omelet to a plate and repeat until you have used all the egg mixture. Set aside.
- Assemble the sandwiches. Take one slice of bread and add about 1/4 to 1/3 cup of the chicken mixture, depending on the size of your bread.
- Cut an omelet in half or quarters, again, depending on the size of your bread, and place it on top of the chicken spread. The omelet should cover the chicken spread without overlapping excessively. Next, add cucumbers and tomatoes (about four slices of cucumber and two of tomato). Finally, add the cheese. Cover with the second slice of bread. Repeat until you use all the chicken mixture.
- Heat a cast-iron or ceramic pan over medium-high heat and grease it with butter. Carefully place the sandwich in the pan and toast the bread. Cook for 3 minutes, pressing down to toast evenly.Once the bread turns golden, flip the sandwich, press down, and let the cheese melt. This will help keep the sandwich intact. Once golden, transfer the sandwich onto a wire rack and finish toasting the rest. Finally, place the sandwich on a cutting board, insert a toothpick or sandwich pick into each side, and slice the sandwich in half with a sharp knife. Then cut the halves into two triangles. Serve with ketchup and a side of fries and/or coleslaw.
Notes
- If you use the garden-variety cucumber that you get in American grocery stores, peel it, as the skin can be tough and bitter.
- I save the scraps for later in soups, curries, and pasta sauces.
- For the best results, use large bakery-style bread. You can usually find this at your local desi stores or Asian grocery stores like 99 Ranch Market. This gives you more space for the filling.
- I toast the sandwich after filling it to save time. Toasting it in the pan is easier and helps the cheese melt. Plus, the butter makes the sandwich extra juicy.
- Because we omit the third slice in this sandwich, insert toothpicks or sandwich picks into each half before cutting to prevent the chicken spread and veggies from sliding out and to stabilize the sandwich for easier eating.
harpoe says
I really like this recipe because it captures the kind of club sandwich you would find in Pakistani cafes and restaurants while keeping the ingredients practical for home cooking. The chicken spread, omelet, cheese, cucumber, and tomato combination sounds especially satisfying.
Zeeshan Shah says
Thank you so much for your review!