Makarios Chicken Sajji Sandwich Recipe

Pound and slice chicken

Pat the chicken breasts dry and slice each breast horizontally into two thin cutlets. Place between plastic wrap and gently pound with a meat mallet or rolling pin to about 1/8–1/4 inch thickness to produce thin slices suitable for rolling.

Make marinade

In a bowl, whisk together the plain yogurt, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, kosher salt, black pepper and 1 tablespoon olive oil until smooth.

Marinate chicken

Add the thin chicken cutlets to the marinade, turning to coat each piece completely. Cover and refrigerate for 30 minutes to 2 hours. If short on time, 30 minutes will still impart flavor.

Cook chicken

Heat the remaining 1 tablespoon olive oil in a large skillet or nonstick pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook cutlets 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Work in batches if needed to avoid crowding. Transfer cooked cutlets to a plate and let rest 5 minutes, then slice thinly across the grain into long narrow strips suitable for rolling.

Prepare vegetables and sauce

While chicken cooks, thinly slice tomatoes, pickles and red onion. Combine the mayonnaise and hot sauce (if using) in a small bowl. Toss the tomato and onion with 1/4 tsp salt and 1/8 tsp black pepper and set aside for 5 minutes to slightly mellow.

Build sandwiches

Lay one flatbread on a clean work surface. Spread about 2 tablespoons of the mayonnaise mixture down the center of the bread. Arrange a layer of the sliced cooked chicken lengthwise over the mayo (about 3–4 ounces chicken per sandwich). Top with a couple spoonfuls of tomato-onion mixture, a few pickle slices, and a sprinkle of chopped parsley. Fold or roll the flatbread tightly around the filling from one long edge to the other, tucking ends in as you roll to form a compact sandwich. Repeat for remaining breads and fillings.

Optional press

If you prefer the sandwich warmed and lightly crisped, heat a griddle or large nonstick skillet over medium. Add butter or oil, place seam-side down and press with a spatula or a heavy pan for 1–2 minutes, then flip and warm the other side 30–60 seconds until golden. This helps seal the roll and slightly toast the bread.

Cut each rolled sandwich in half on the diagonal. Serve immediately with lemon wedges on the side for squeezing over the filling if desired.

Leftover cooked chicken and condiments can be stored separately in the fridge for up to 3 days; assemble just before serving to keep breads from getting soggy.