Turkish chicken club sandwich

Turkish grilled chicken club sandwich served with refreshing coriander aioli.

  • 30 mins cooking
  • Makes 4 Item
  • Print


Turkish chicken club sandwich
  • 1/3 cup (80ml) lime juice
  • 2 tablespoon olive oil
  • 2 teaspoon sumac
  • 2 chicken thigh fillets (400g)
  • 1 turkish bread (430g)
  • 1 lebanese cucumber (130g), sliced thinly
  • 1 tomato (150g), sliced thinly
  • 24 butter lettuce leaves
Coriander aioli
  • 1/2 cup (150g) mayonnaise
  • 1 tablespoon lime juice
  • 1 clove garlic, crushed
  • 2 tablespoon finely chopped fresh coriander


Turkish chicken club sandwich
  • 1
    Combine juice, oil, sumac and chicken in medium bowl; stand 5 minutes.
  • 2
    Meanwhile, make coriander aïoli. Combine ingredients in small bowl.
  • 3
    Drain chicken; reserve marinade. Cook chicken on heated oiled grill plate (or grill or barbecue) until cooked through, brushing with reserved marinade after turning. Cover; stand 5 minutes then slice thinly.
  • 4
    Halve bread horizontally; cut each piece into six slices. Toast slices lightly.
  • 5
    Spread each toast slice with aïoli. Layer four toast slices with half the chicken, cucumber, tomato and lettuce; top with toasts then layer with remaining chicken, cucumber, tomato and lettuce and top with remaining toast. Cut in half to serve.

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