Adda’wich Recipe
Club Sandwich: three layered toast with boneless chicken tikka, hard boiled egg, tomatoes, cucumber and mayo.
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Ingredients
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For the chicken tikka
For the sandwich assembly
Method
For the chicken tikka
- 1
Marinate
In a bowl combine yogurt, ginger-garlic paste, garam masala, ground cumin, ground coriander, red chili powder, turmeric, lemon juice and 1 tsp salt. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
- 2
Cook
Heat 2 tablespoons oil in a nonstick skillet or grill pan over medium-high heat. Add marinated chicken in a single layer (work in batches if needed). Cook 4–6 minutes, turning occasionally, until edges are lightly charred and internal temperature reaches 74°C (165°F). Remove and let rest 5 minutes, then chop coarsely if pieces are large.
For the sandwich assembly
- 3
Prepare eggs and vegetables
Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer 9–10 minutes for hard-boiled. Transfer to an ice bath for 5 minutes, peel and slice. Meanwhile slice the tomato and cucumber thinly. Season tomato and cucumber slices lightly with a pinch of the 1/2 tsp salt and a little black pepper.
- 4
- 5
Assemble layer 1 (bottom)
Place 3 toasted bread slices on your work surface (buttered side down if used). Spread about 1 tablespoon mayonnaise on each slice. On the first slice, layer lettuce (if using), 1/3 of the cooked chicken tikka, and a few cucumber slices. Season lightly with a pinch of salt and pepper. Top each with a second bread slice (this will be the middle layer).
- 6
Assemble layer 2 (middle)
On the middle bread slices spread about 1 tablespoon mayonnaise. On one of them arrange the sliced hard-boiled egg (1 egg per sandwich portion), season with a little salt and pepper. On the others, place tomato slices and the remaining chicken. Add pickle slices if using. Close with the final bread slices (spread with remaining mayo).
- 7
Finish and serve
Press sandwiches gently, then secure each triple-decker with two toothpicks (one at each end). Using a sharp knife, cut each sandwich diagonally into quarters (or halves) to show layers. Serve immediately with extra pickle slices or chips.