Curry Chicken Sandwich


  1. 3 cups leftover rotisserie/ tandoori chicken
  2. 1 medium onion, sliced
  3. 2 teaspoons garam masala
  4. 1 teaspoon paprika
  5. 1/4 teaspoon turmeric powder
  6. 1 teaspoon canola oil
  7. 2 tablespoons coriander leaves
  8. 2-3 tablespoons mayonnaise
  9. sandwich bread
  10. sliced cheese
  11. to taste salt
  12. For Coriander Chutney
  13. 1 cup coriander leaves
  14. 1/2 cup mint leaves
  15. 1/2 tomato
  16. 1 clove garlic
  17. 1 green chilli
  18. to taste salt


  1. Put all the ingredients for chutney with a few tablespoons of water into a blender and blend into a smooth paste.Sauté onions till they turn glassy (I prefer the onions a bit chunky as it gives a nice bite to the sandwich). Deconstruct the rotisserie chicken into bite size pieces, Add it to the onions and sauté well.

  2. Add the spices and salt and saute well. Its important to roast the spices well till it loses its raw taste. Garnish with chopped coriander. Let this mixture cool. Add the mayo to the cooled chicken and mix well. You could add some nuts/ dried fruits for a crunch at this stage like slivered almonds or dried cranberries.

  3. We prefer to use ciabatta rolls, to whole wheat bread slices. Apply coriander chutney on to the slice along with a generous portion of the chicken mayo mixture. I prefer to use medium cheddar cheese slice, provolone/ spicy pepper jack is also a good option.Place the sandwich in a panini press and cook till the cheese melts and the sandwich is crispy but not too tough. Enjoy with your favorite salad.

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