My most cherished memory from my school life is sitting on a campus ground, eating these bakery-style Pakistani chicken sandwiches while talking nonstop to my friends about everything from our dreams and aspirations to the little adventures we had during our carefree days. These Pakistani chicken sandwiches were my favorite snack of all time. Now, I make these for my kids for their lunch, wanting them to enjoy the same warmth and comfort that these sandwiches brought me during my youth.
what goes into the Pakistani chicken sandwiches recipe?
Chicken
To make the Pakistani chicken sandwiches, I cut the boneless chicken into one-inch pieces and then marinated it. You can keep the marinated chicken in the refrigerator for up to a week and use it for a variety of other things as well, such as pasta and rice. Once you are ready to make your sandwiches, cook the chicken with a drizzle of oil over medium-high heat until the chicken is cooked through and has no liquid left in it. Let the chicken cool down completely before making the sandwiches, or else it will make the bread soggy.
spices
I used salt, red chili, cumin, onion, and garlic powder, along with soy sauce, to marinate the chicken. I love oregano, so I also added a little, but feel free to use any spices of your choice and adjust the spice level as well.
Lettuce and tomatoes
Any vegetable of your choice will work for this recipe; I have used finely shredded lettuce and ripe tomatoes. However, if I’m making these sandwiches to serve later on, I skip tomatoes as they soften the bread.
Bread
I used regular white bread that I have on hand. Often I use wheat and multigrain bread as well. Toast the bread either on the skillet or in a toaster. I didn’t use any oil or butter to toast the bread, then let the bread cool down completely before assembling the sandwiches to prevent any sogginess.
Omelette
Making an omelette is optional, but I like to add a layer of omelette as well. Crack a couple of eggs in a bowl, add 1 tbsp of milk or water, then add salt and chili powder. Whisk it well with the help of a fork or whisk. Heat up a pan and spray it with nonstick spray, then add enough mixture to the pan that covers the pan but does not make a thick layer. Cook over medium heat until there is no more liquid, then use a spatula to turn it over and cook from the other side. If your omelette breaks, it’s okay because we are going to be cutting it anyway.
Sauce for the Pakistani chicken sandwiches recipe
I remember the slightly sweet and creamy taste of the sandwich that is just absolutely nostalgic. So, to recreate the same flavor, I used mayonnaise, ketchup, BBQ sauce, and mustard. Mix it well, and your sauce is ready. You can store this sauce in the refrigerator for a couple of weeks.
How to serve the Pakistani Chicken Sandwiches?
Serve the sandwiches as a snack alongside some chai or take them for lunch. I usually make these sandwiches for my kids, and they serve as a complete meal; no need to add anything on the side, but freshly made French fare pairs well with these sandwiches.
How to store leftover chicken sandwiches?
Wrap any leftovers in plastic wrap or aluminum foil and leave them in the refrigerator for up to three days. I suggest skipping any watery vegetables, such as tomatoes and cucumbers, if you are planning on not serving them right away.
More Recipes
- Chicken Bread with spicy filling
- Pakistani Fish Fry
- Easy Butter Chicken
- Black Pepper Chicken
- Easy Homemade Butter chicken
Pakistani Chicken Sandwiches Recipe
Ingredients
- 18 slices bread wheat or white
- 1 lbs chicken cut into 1 inch pieces
Ingredients for chicken marination
- 1 tbsp olive oil or avocado oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tsp Oregano
- 1/2 tsp garlic powder
- 1/2 tsp Onion powder
- 1 tsp Cumin powder
Ingredients for the sauce
- 1 cup Mayonnaise
- 1/2 cup Ketchup
- 1/4 cup BBQ sauce
- 1 tsp Mustard
Toppings
- 4 eggs with a pinch of salt and red chili powder
- 1/2 lettuce Shredded
- 2 large tomatoes sliced
Instructions
- Cut the chicken into 1-inch pieces and then marinate it with all of the spices mentioned for the marination.
- In a pan, over medium-high heat, start cooking chicken while stirring it often, and cook for 7-8 minutes. Then let it cool down.
Make Omelette
- Break the eggs in a bowl and add salt and chili, along with 1 tbsp of water. Whisk it well
- Now make an omelette by adding half of the egg mixture at a time and then take it out.
Toast the bread
- Toast the bread on the skillet or in a toaster if you like, or leave it as it is.
Make sauce
- Combine all the ingredients of the sauce mentioned above in a bowl and mix it well.
Assemble the sandwiches
- Apply the sauce on one side of the toasted bread.
- Add a layer of chicken and omelette.
- Add another layer of bread, sauce, and then lettuce and tomato, then add the top layer.
- Cut into half with a serrated knife and enjoy.