Facebook Tandoori Chicken Club Sandwich Recipe | The Spice Tailor

Tandoori Chicken Club Sandwich

This sandwich is inspired by two of my favourite sandwiches, a club sandwich and a chicken tikka sandwich. I love a club sandwich; it is a guilty pleasure that I have on a trip if I see it. On a trip to India many years ago I tried a chicken tikka sandwich, it was beyond delicious! Succulent flavourful chicken, lettuce, tomatoes and a herb chutni. This sandwich brings the best of these two together. I have left out the bacon and normally make this sandwich with 2 slices of bread rather than the traditional 3 in a club to make it more every day!
  • 3serves
  • 10mins prep
  • 12mins cook
Tandoori Chicken Club Sandwich
This sandwich is inspired by two of my favourite sandwiches, a club sandwich and a chicken tikka sandwich. I love a club sandwich; it is a guilty pleasure that I have on a trip if I see it. On a trip to India many years ago I tried a chicken tikka sandwich, it was beyond delicious! Succulent flavourful chicken, lettuce, tomatoes and a herb chutni. This sandwich brings the best of these two together. I have left out the bacon and normally make this sandwich with 2 slices of bread rather than the traditional 3 in a club to make it more every day!
Made with
Tandoori Marinade Kits - Classic

Tandoori Marinade Kits - Classic

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Ingredients

  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 3 chicken thigh fillets, trimmed off excess fat
  • 6 slices of brown bread (see recipe intro)
  • Butter for spreading
  • 4 tbs mayonnaise
  • ¾ tsp. lemon juice or to taste
  • Handful of finely chopped coriander
  • Seasoning to taste

Sandwich fillings

  • 3 ice berg lettuce leaves, torn into large pieces
  • 1 large tomato, finely sliced
  • 2 eggs, boiled and sliced
  • 1 small avocado, sliced

Method

  1. Marinate the chicken thighs in the tandoori paste from the pouch while you heat the grill to a high heat, around 250C.
  2. Lay the chicken thigh fillets onto a foil lined baking tray. Place under the grill on the top shelf and grill for 9-10 minutes until charred. Turn the chicken and grill for another 2 minutes. Check they are cooked through, sprinkle well with the tandoori seasoning from the sachet, cover with the foil and leave to rest.
  3. Squeeze the mint chutni from the pouch into a small bowl and stir in the lemon juice, mayo, herbs and a little black pepper.
  4. Toast the bread and build the sandwiches. Butter 3 slices of toast, top with the lettuce, tomatoes, avocado, eggs and then chicken. Spread the herby mayo on the other bread and place, mayo side down. Cut in half and enjoy!

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