A party-style Chicken Tikka Club Sandwich recipe with grilled bread, saucy, tikka-flavored chicken, and crisp veggies. Perfect for a brunch or chai-time spread!

A plate of club sandwiches stacked and sliced in halves, filled with lettuce, tomato, and a creamy filling, secured with toothpicks.

Chicken Club Sandwich

Recently, I served these Chicken Tikka Sandwiches, catered by my favorite caterer here in Houston, alongside other brunch items like Keema Naan, Chicken Puff Patties, and Keema Samosas… and let’s just say, the caterer got more compliments. 😂

Some foods are just more exciting than others. And a sandwich that stacks not 2, but 3 layers of bread, is spicy, creamy, and crunchy all at once, and has actual grill marks? That’s just unfair competition.

My caterer generously shared her recipe with me (hers is similar to this Food Fusion one), and after taking way too long to get the ketchup-to-mustard ratio just right, I’m thrilled to finally share it with you.

A close-up of a hand holding two stacked sandwiches with layers of lettuce, tomato, cheese, and a saucy grilled chicken filling on toasted bread.A close-up of a hand holding two stacked sandwiches with layers of lettuce, tomato, cheese, and a saucy grilled chicken filling on toasted bread.

Ingredient Notes

Ingredients for Chicken Tikka SandwichesIngredients for Chicken Tikka Sandwiches

For the Chicken Marinade

  • Boneless, skinless chicken breast: Chop the chicken into small, bite-sized pieces. This helps them “stick” to the sauce and sandwich.
  • Chicken Tikka Masala powder: Using a pre-made spice mix makes the process smoother and I use just enough so you don’t get the overt, slightly offensive ‘spice mix’ taste. (I use Shan brand because that’s what the caterer used.) Feel free to decrease to 1 1/2 tbsp for less spice, or increase for a stronger tikka flavor.
  • Tomato ketchup: For essential sweet and savory flavor. You can experiment with adding hot and sour or chili garlic sauce. (I tried adding a tbsp of chili garlic but didn’t really notice it, which is why I left it out.)
  • Classic yellow mustard: Adds savory, tangy depth. At first the mustard will be more pronounced, but it’ll mellow out within the sandwiches.
A hand holds a stacked sandwich with layers of grilled chicken, lettuce, tomato, and sauce between toasted bread slices. Sandwich wedges are visible in the background.A hand holds a stacked sandwich with layers of grilled chicken, lettuce, tomato, and sauce between toasted bread slices. Sandwich wedges are visible in the background.

Fun Variations

This is a fun one to switch up:

  • Want it spicer? Add chilli garlic, sriracha, or red chili powder while cooking the chicken. A spicy Mint Chutney would also be great here.
  • Cheese: Most Pakistani cafes use something like Cheddar or American cheese.
  • Egg: Boiled & sliced, scrambled. Anything goes.
  • Yogurt in the marinade? I’ve skipped it here, but I don’t see why not.
  • Traditional filling: Switch up the filling by using my Chicken Mayo Sandwich filling (without the mixins).
  • More color? My caterer used a deep orange or red food coloring (prema powder) in the chicken marinade. Personally, I think food color adds to their already stunning visual appeal. But both my recipe testers thought it was unnecessary so I’ve left it out.
A plate with stacked toasted sandwiches filled with lettuce, tomato, and a creamy spread, each sandwich held together with toothpicks.A plate with stacked toasted sandwiches filled with lettuce, tomato, and a creamy spread, each sandwich held together with toothpicks.

How to make Tikka Club Sandwiches

Prepare the Chicken

  1. Marinate the chicken in the garlic, ginger, salt & spices. Then cook until it starts to release water. Once the water starts to evaporate, add the ketchup, mustard, and black pepper. I like to cook it down for flavor, but keep a bit of the sauciness.
Marinated chicken in a bowl to make Chicken Tikka Sandwiches.Marinated chicken in a bowl to make Chicken Tikka Sandwiches.
Cooking chicken in a skillet to make Chicken Tikka SandwichesCooking chicken in a skillet to make Chicken Tikka Sandwiches
Ketchup, mustard and black pepper added to cooked chicken.Ketchup, mustard and black pepper added to cooked chicken.
Cooking chicken mixture in a skillet.Cooking chicken mixture in a skillet.
Chicken filling in a skillet ready to be used to make Chicken Tikka Sandwiches.Chicken filling in a skillet ready to be used to make Chicken Tikka Sandwiches.

Prepare the Eggs

  1. Make a simple, omelette-style egg. (Feel free to wipe down and use the same pan to cook the egg.)
Ingredients to make eggs for Chicken Tikka SandwichesIngredients to make eggs for Chicken Tikka Sandwiches
Cooking egg in a skillet for Chicken Tikka SandwichesCooking egg in a skillet for Chicken Tikka Sandwiches
Egg flipped over in skillet and divided into 2 halves.Egg flipped over in skillet and divided into 2 halves.

Toast the Bread

  1. I use a Lodge cast iron, which takes forever to heat up, but gives wonderful grill marks without toasting the bread too much.
Toasting slices of white bread of a griddle pan.Toasting slices of white bread of a griddle pan.

Assemble the Sandwiches

Once you have all the components ready, now it’s assembly-line time.

Ingredients for assembling Chicken Tikka SandwichesIngredients for assembling Chicken Tikka Sandwiches
  1. Bottom layer: Spread mayo on 5–6 bottom slices. Add cooked chicken on top.
  2. Middle layer: Spread mayo on one side of the middle slices. Place mayo-side down over the chicken.
  3. Top layer: Add lettuce, cucumbers (sliced on a bias to cover more surface), tomato, and egg.
  4. Finish: Spread mayo on top slices and place mayo-side down to close the sandwiches.
Four grilled sandwich breads are placed on parchment paper, surrounded by plates of sliced cucumbers, tomatoes, and lettuce on a light gray surface.Four grilled sandwich breads are placed on parchment paper, surrounded by plates of sliced cucumbers, tomatoes, and lettuce on a light gray surface.
Four slices of bread topped with romaine lettuce and cucumber, arranged on parchment paper, with sliced tomatoes and cucumbers nearby.Four slices of bread topped with romaine lettuce and cucumber, arranged on parchment paper, with sliced tomatoes and cucumbers nearby.
Four open-faced sandwiches with lettuce, cucumber, and tomato slices on square bread, placed on parchment paper with plates of sliced cucumber, tomato, and lettuce nearby.Four open-faced sandwiches with lettuce, cucumber, and tomato slices on square bread, placed on parchment paper with plates of sliced cucumber, tomato, and lettuce nearby.
Four open-faced sandwiches with lettuce, tomato, cucumber, and folded omelets on square bread are arranged on parchment paper, with extra sliced vegetables nearby.Four open-faced sandwiches with lettuce, tomato, cucumber, and folded omelets on square bread are arranged on parchment paper, with extra sliced vegetables nearby.
Four grilled sandwiches on white parchment paper, surrounded by bowls of sliced cucumbers, tomatoes, and lettuce leaves on a light-colored surface.Four grilled sandwiches on white parchment paper, surrounded by bowls of sliced cucumbers, tomatoes, and lettuce leaves on a light-colored surface.
Four toasted sandwiches, each cut in half diagonally, are arranged on white parchment paper atop a light gray surface.Four toasted sandwiches, each cut in half diagonally, are arranged on white parchment paper atop a light gray surface.
  1. Secure with toothpicks (I like to use the fun, frilly ones). Then cut them diagonally. You can also cut the diagonals in half to make 4 mini triangular sandwiches. I haven’t tried this but you can also cut the edges off like you would in Tea Sandwiches.
A plate of grilled triangle sandwiches filled with lettuce and other ingredients, arranged on a bed of lettuce leaves.A plate of grilled triangle sandwiches filled with lettuce and other ingredients, arranged on a bed of lettuce leaves.

How to Serve, Store, and Reheat

  • Serve: These are perfect to serve at parties because they’re great at room temperature. (I love when the chicken is warm, but it’s not practical for gatherings.)
  • Store: Store in an airtight container for up to 3 days.
  • Reheat: I don’t like the chicken cold, which is why I usually just air-fry the whole thing. You can also:
    • Remove the top layer veggies, then air-fry the bottom layers and top slice of the sandwich. Add the veggies back in before serving.
    • Bake to reheat. Just don’t microwave the whole thing or it’ll get soggy and sad.
A plate of stacked club sandwiches with lettuce, tomato, and grilled chicken slices held together by toothpicks.A plate of stacked club sandwiches with lettuce, tomato, and grilled chicken slices held together by toothpicks.

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!

A plate stacked with club sandwiches containing lettuce, tomato, and a saucy filling, each sandwich held together with toothpicks.A plate stacked with club sandwiches containing lettuce, tomato, and a saucy filling, each sandwich held together with toothpicks.

Chicken Tikka Club Sandwiches

Yield: 5 or 6 sandwiches

Prep Time: 50 minutes

Cook Time: 10 minutes

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.

For the Chicken Marinade

  • 1 lb (454 g) 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

For Cooking the Chicken

  • 2 tbsp neutral oil
  • 1/3 cup (85 g) tomato ketchup
  • 2-3 tsp (10-15 g) classic yellow mustard
  • 1/4-1/2 tsp ground black pepper

For the Eggs

  • 3 large eggs
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil

For Assembly

  • 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 (~12 g per sandwich) Romaine lettuce leaves, try to use the ribs, close to the root, for more crunch
  • 1/2 (~50-75 g) 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

Prepare the Chicken

  • Place the chicken in a bowl. Add the Chicken Tikka Masala powder, garlic, ginger, salt, and lemon juice and toss to coat evenly.

  • 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).

  • 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.)

  • Remove from heat. Taste and adjust seasoning, adding salt to taste, pepper for spice, ketchup for sweetness, and lemon for tang.

Prepare the Eggs

  • Crack the eggs into a small bowl and season with salt and black pepper.

  • 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.

  • 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).

Toast/Grill the Bread – Note 3

  • 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).

Assemble the Sandwiches

  • 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.

  • 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.

  • Thinly spread mayonnaise on one side of the middle slices, then place them mayo-side down onto the chicken.

  • 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.

  • Spread mayonnaise on one side of the remaining top slices, then press them mayo-side down to complete the sandwiches.

  • Secure with toothpicks. Using a sharp knife, cut each sandwich diagonally into triangles.

Note 1: A small skillet (less than 8″) will make the eggs too thick. If you use a large skillet (12+”), try to spread out the eggs evenly. Feel free to use the same skillet you use for cooking the chicken.
Note 2: Type of bread to use
The size of bread determines how many sandwiches the recipe makes. 

  • When serving guests: I use standard or thin white sandwich-style bread — it gives a clean, classic look and holds up well. If you’re using thick-sliced bread, you can skip the middle layer.
  • At home: I use very thin, smaller slices of bread – this one from Pepperidge Farm. If using these, the recipe will make 6-7 sandwiches instead of 5.

Note 3: Grilling the bread
I use a cast iron pan to grill the bread. 

  • I love the smoky flavor from grilling the bread. Aim for grill marks, but try and keep the bread soft and not too toasty so it doesn’t harden over time.
  • Tip: If you’re short on time, just give the five middle slices a quick toast — about 30 seconds, in the toaster if you wish. I don’t skip toasting completely, as it helps prevent sogginess.

Calories: 453kcal, Carbohydrates: 45g, Protein: 31g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 156mg, Sodium: 1389mg, Potassium: 655mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1460IU, Vitamin C: 8mg, Calcium: 199mg, Iron: 4mg

Cuisine: Indian, Pakistani