Pakistani Club Sandwiches

A Pakistani- style club sandwich with a sandwich pick on parchment paper.

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Snacks

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 781kcal

Author: Zeeshan Shah

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.

Nutrition