Club sandwiches always remind me of Pakistan. They are a staple in almost every restaurant, coffee shop, and club in Karachi. Today I’m sharing how I’ve made it my own. This club sandwich recipe is lower in carbs and made with the best-in-class ingredients!
The key component of the club sandwich is the chicken spread. The great thing about a basic chicken spread is that you can use it in sandwiches, with crackers, as a protein-rich dip with your favorite vegetables, in a lettuce wrap, or even in a salad!
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How To Make a Pakistani-Style Club Sandwich
From what I recall, the Pakistani club sandwich served at restaurants and clubs has three components.
The chicken sandwich spread. Made with boiled and shredded chicken. Usually, butter and/or mayo are added, along with salt and pepper to taste.
The omelet. Plain and simple.
Sliced cheese. The processed kind available in grocery stores.
These are arranged in three layers with three slices of toasted white bread. In restaurants, club sandwiches are served with coleslaw and French fries.
Here’s how I make club sandwich with the same great taste but healthier:
I add a fourth component: the veggies. I like adding a leafy green, think romaine or green leaf lettuce, cucumbers, and tomatoes. Essentially, marrying the club sandwich of the East to the club sandwich of the West. Here in the U.S., club sandwiches are typically assembled with said veggies.
My chicken spread also includes the cabbage, which would not be eaten if I were to serve it in a coleslaw. Were my kids big fans of this? Not really, but I take chances when I can. Other than a tiny complaint by Sami, it was all good!
I also like to add some green onions to my omelet, but that is totally optional.
Lastly, I omit the third slice of bread to keep the carb count low. Also, try to get the best quality bread you can find. I myself avoid gluten, so I choose gluten-free bread when I am craving bread or make a wrap with a lettuce leaf. Mostly, however, I eat a deconstructed club sandwich with some plantain chips and almond flour crackers on the side.
Do you like club sandwiches? What’s your favorite sandwich to eat? Let me know in the comments below, and as always, if you do try this recipe, let me know how you liked it.
You can find the printable recipe below, along with a step-by-step video tutorial.
Pakistani Club Sandwiches
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A Pakistani-style club sandwich with a chicken mayonnaise filling and a layer of omelet, veggies, and cheese. Make it for a crowd or a weekend brunch.
6slicesCheeseneutral cheese like American, provolone, or Havarti
12slicesBreadwhite or gluten-free
Instructions
In a medium-sized pot, add the chicken pieces, water, salt, red chili powder, and garlic paste. Over medium-high heat, poach the chicken in the water until cooked through and the internal temperature reaches 165ºF, about 25 minutes.
Once the chicken is ready, drain the stock and store it in a mason jar to use later. 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. Set aside.Slice the tomato and cucumber and set aside.
Next, whisk the eggs with a pinch of salt and pepper. Heat a pan and fry the omelet in three batches.
To assemble, take one slice and add about 1/4 to 1/3 cup of the chicken mixture, depending on your bread's size.
Cut an omelet in half 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.
Grease a cast-iron or ceramic pan with butter. Carefully place the sandwich in the pan and toast the bread.Once the bread turns golden, flip the sandwich, press down, and let the cheese melt. This will help keep the sandwich intact. Repeat till all the chicken mixture is finished. Slice the sandwiches in half. Then cut the halves in half. 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 stock to use later in soups, curries, and pasta sauces.
Get large bakery-style bread for the best results. You can usually find this at your local desi stores or Asian grocery stores like 99 Ranch Market.
Grilling this sandwich can get messy, but that’s because we don’t have the stability of that extra slice of bread. This does not compromise on taste. In fact, the sandwich turns out extra juicy.
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