Chicken Tikka Club Sandwiches
A party-style Chicken Tikka Club Sandwich recipe with grilled bread, saucy, tikka-flavored chicken, and crisp veggies. Perfect for serving for brunch or chai-time spread.
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless skinless chicken breast (cut into bite-sized pieces or strips (1/2”))
- 2 tbsp Chicken Tikka Masala powder ((sub Chicken Tandoori Masala powder) - I use Shan brand Chicken Tikka Masala powder)
- 1 tsp garlic (crushed/finely chopped)
- 1 tsp ginger (crushed/finely chopped)
- 1/2 tsp kosher salt
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp neutral oil
- 1/3 cup tomato ketchup
- 2-3 tsp classic yellow mustard
- 1/4-1/2 tsp ground black pepper
- 3 large eggs
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp neutral oil
- 15-18 slices white sandwich bread (3 slices per sandwich - I use thin-sliced bread (See Note 2 on types of bread))
- mayonnaise (for spreading over the sandwiches - I use Duke's brand)
- 2-3 Romaine lettuce leaves (try to use the ribs, close to the root, for more crunch)
- 1/2 cucumber (peeled and thinly sliced on an angle (1 slice for for each diagonal side of sandwich))
- 1 salad tomato (such as heirloom or Beefsteak, thinly sliced)
- toothpicks (for securing sandwiches)
Instructions
- 1
Prepare the Chicken
- 2
Place the chicken in a bowl. Add the Chicken Tikka Masala powder, garlic, ginger, salt, and lemon juice and toss to coat evenly.
- 3
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and spread all over the pan. Cook, stirring occasionally, until just cooked through, about 6 minutes. (It’ll start to release moisture, then cook in its own liquid).
- 4
Add ketchup, mustard, and black pepper. Stir and cook for another 2 minutes until well combined and slightly thickened. (You don’t want it completely dry - it should still have a bit of sauciness.)
- 5
Remove from heat. Taste and adjust seasoning, adding salt to taste, pepper for spice, ketchup for sweetness, and lemon for tang.
- 6
Prepare the Eggs
- 7
Crack the eggs into a small bowl and season with salt and black pepper.
- 8
Heat a medium nonstick skillet (see Note 1) over medium-high heat. Add oil and swirl to coat the bottom. Pour in the eggs; they should sizzle immediately. Allow the eggs to set for 1-2 minutes, tilting the pan and moving the uncooked egg to the outer rims for even thickness.
- 9
Divide into two portions and flip once the bottom is golden brown. Cook for another minute until set but still glossy on top. Cut the egg into 5 pieces (1 piece per sandwich).
- 10
Toast/Grill the Bread - Note 3
- 11
Heat a panini grill or stovetop cast iron grill pan over high heat (no oil needed). Once smoking hot (it takes ~8 minutes for my pan to heat up), place 1-2 slices of bread in the middle and grill for 7-10 seconds, undisturbed. (If yours can fit more while grilling evenly, feel free to add more.) Gently press down to deepen grill marks. You want the grill marks close to blackened for more flavor and aroma. Use tongs to flip and grill the other side. Repeat for the remaining 14 slices (top and bottom slices of sandwiches).
- 12
Assemble the Sandwiches
- 13
Line up the slices of bread (I stack them in 3 so it's easier to keep track). Spread mayonnaise on one side of each of the 5 (or 6) base/bottom slices.
- 14
Place about 1/3-1/2 cup (45-70g - depending on the width of your bread) of the cooked chicken mixture onto each base slice.
- 15
Thinly spread mayonnaise on one side of the middle slices, then place them mayo-side down onto the chicken.
- 16
Top with romaine lettuce, two cucumber slices (placed at an angle so each half of the club sandwich gets one), tomato slices, and prepared eggs.
- 17
Spread mayonnaise on one side of the remaining top slices, then press them mayo-side down to complete the sandwiches.
- 18
Secure with toothpicks. Using a sharp knife, cut each sandwich diagonally into triangles.