Sandwich Recipes Shared On Lifestyle
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National Sandwich Day Recipes Shared on Lifestyle with Safeera Kaka
Buttermilk Fried Chicken Sandwich
Learn how to make Popeyes Buttermilk fried chicken at home. This super crispy and tender recipe tastes 1000x better homemade!
For the chicken marinade
* 2 boneless skinless chicken breasts
* 1 cup buttermilk
* 1 teaspoon EACH paprika garlic powder, black pepper, salt, sriracha, chilli powder, onion powder, cumin powder, orange pepper.
For Breading
* 1 cup flour
* ½ cup corn flour
* 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy), chilli powder, herbs
* 1 teaspoon EACH salt & pepper
Spicy mayo
* ½ cup mayo
* 1 teaspoon hot sauce/sriricha
* 1 teaspoon paprika or cajun or taco seasoning
* 1/2 tsp garlic powder
TO ASSEMBLE
* 4 medium-sized brioche buns
* Mayonnaise
* Sliced pickles
* 3-4 cups oil for frying
Instructions
To Marinate chicken
1. Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun
2. In a large bowl, add marinade Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.
To Cook chicken
1. Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
2. In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden.
To Assemble
1. Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!
HAJI Ali Sandwich
https://halaal.recipes/recipes/details/8874/haji-ali-sandwich
4 potatoes
cube and boil mash with
1 teaspoon salt,
½ teaspoon pepper,
Pinch of sandwich spice (chaat masala)
Crushed green chillie (to taste)
¼ teaspoon turmeric
1 teaspoon crushed red chillie,
Lemon juice
2 tablespoons fresh tamarind pulp,
1 tablespoon green chutney,
METHOD
Make 2 tablespoos oil hot in a pan add mustard seeds and curry leaves sizzle and throw over mash.
Add chopped dhania (coriander), add sum green chutney on bread add mash then sliced red onion and sliced green pepper & cheddar slices. Close and toast on electric griddle slice into triangles and serve hot.
Yasmin Tar 🌶🍞🍹
Philly Cheese Steak by Safeera
Add ghee to a hot skillet. Add fillet. Allow to sear. Season with garlic and chilli paste, orange pepper, pepper spice, white pepper. Don’t overcook the fillet. In a seperate pan saute onions and peppers in olive oil with a bit of thyme and salt and pepper. Allow them to almost caramelize. Add to the steak and now add salt. Butter panini with mayo and butter. Add steak. Top with sharp cheddar (or povlone). Grill until the cheese melts. Add top of the sliced bread and serve.
For a budget version; use minute steak finely sliced.
For a vegetarian version omit the steak and use shitake and portabellini mushrooms instead.
Toasted Steak by the Retro Kitchen https://www.instagram.com/theretrokitchen/?hl=en
INGREDIENTS
1 kg steak -fillet/ rump
Make a paste with
1 tablespoon salt – level
1 tablespoon chili powder
¼ tablespoon aradh
2 tablespoon dhana jeeru (cumin)
1 tablespoon ginger garlic
Oil – enough to make a thick paste
METHOD
Marinate steak and cook till soft.
Cut carrots and cucumbers into cubes
When steak is cooked add in your sauces- I used tomato sauce, Maggie chili sauce, steers chili sauce, mall sauce and some crystal sauce . Mix in your carrots and cucumber into steak.
I first butter my bread, smear some piccalilli on it add some sliced gherkins. Put steak on top. Add some mustard sauce and Calistos hot sauce. Top that with sliced jalapeños and cheese
Toast and enjoy 😉
Chutney Sandwich
For the Green Chutney
1. 1 Cup Cilantro
2. 1/2 Cup Mint Leaves
3. 1 slice fresh Ginger
4. 1 Thai chili (or small piece of jalapeno)
5. 2-3 Tbsp fresh/frozen grated Coconut
6. Juice of 1/2 lime
7. Salt to taste
8. Water, as needed to blend
For the Sandwiches
1. Soft White Bread
2. Butter/ margarine
3. Green Chutney
4. Boiled potato, thinly sliced
5. Tomato, thinly sliced
6. Cucumber, thinly sliced
7. Bell pepper, thinly sliced
8. Cheese, grated (optional. leave out for vegan sandwich)
9. Chat Masala powder
10. Ketchup (to serve it with)
Instructions
1. – Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto.
2. – To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice.
3. – Generously spread the green chutney on one side of each slice.
4. – Then layer one of the bread with sliced potatoes, sprinkle with salt (or chat masala), then arrange the sliced tomatoes, cucumbers, peppers and top with grated cheese (optional- leave out for vegan version) and top with the second slice of bread
5. – Toast in Panini press or similarly until the sandwich is is golden brown and get grill marks. Cut and serve with side ketchup and extra chutney and if desired.

Karachi Bun Kabab
Yield: 12 – 15 Bun Kababs
Ingredients:
For Kababs:
* 4 cups water
* ¾ cup split bengal gram / channa daal
* 1/8 teaspoon turmeric
* ½ teaspoon cumin seeds
* ½- inch piece ginger, peeled
* ½-inch piece cinnamon
* 3 dried red chillies
* 4 cloves
* 4 whole black peppers
* 1 egg, whisked
* 3 medium potatoes, boiled, peeled, and mashed
* ¼ cup diced onion
* ¼ cup chopped cilantro
* ½ teaspoon chaat masala
* Salt, to taste
For Bun Kabab Chutney:
* ½ teaspoon salt
* ½ teaspoon chaat masala
* 1 teaspoon lemon juice
* ¼ cup sweet tamarind chutney
* ½ cup yogurt
* 1 green chilli
* 2 cloves garlic
* Handful cilantro
* Handful mint leaves
To Assemble:
* Oil, to shallow fry
* 1 egg, whisked
* Slider buns or small burger buns
* Onions, sliced
* Cucumbers, sliced
* Tomatoes, sliced
* Cabbage, shredded
Directions:
Make Kababs:
In a medium sized vessel, combine water, bengal gram, turmeric, cumin seeds, ginger, cinnamon, red chillies, cloves, and black peppers. Bring to a boil, reduce heat to medium, cover, and cook until lentils are tender and the water has evaporated, 60 to 90 minutes. Cool slightly.
Transfer cooked mixture to a food processor and grind until smooth. Transfer to a large mixing bowl. Add mashed potatoes, onion, cilantro, chaat masala, and salt. Mix well. Using about ¼-cup of mixture (or a little less), form patties and refrigerate.
Make Bun Kabab Chutney:
Combine all ingredients in the blender jar and blitz until smooth. Set aside.
Assemble Bun Kababs:
Heat a few tablespoons of oil in a fry pan over medium heat.
Dip kabab patties into the egg, making sure both sides of the kabab are coated. Place kabab in frying pan and cook until the bottom is golden brown, flip, and cook until lightly browned, about 2 to 3 minutes per side. Remove kababs from the pan and set aside.
On the same pan, lightly toast the buns on both sides. Remove from heat.
To assemble, spread a spoonful of chutney on both sides of the bun. Place sliced onions, cucumbers, and tomatoes on the bottom bun. Top with fried kabab, shredded cabbage, and top bun.
Apple Pie Panini
PREP: 10 MINUTES COOK: 5 MINUTES YIELD: 4 SANDWICHES
INGREDIENTS
* 1/2 cup mascarpone cheese
* 2 teaspoons honey
* 4 tablespoons (1/2 stick) butter, at room temperature
* 8 slices cinnamon raisin bread, sliced from a dense a bakery loaf
* 1 Granny Smith or other firm apple, cored and thinly sliced
* 2 Tablespoons light brown sugar
* Vanilla bean ice cream (optional)
EQUIPMENT:
* panini press
INSTRUCTIONS
Either in a small bowl with a whisk or in a mini food processor, whip the mascarpone and honey together until it’s well combined and fluffy.
Heat the panini press to medium-high heat.
For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices of bread and spread 1 tablespoon sweetened mascarpone on each. Top one slice of bread with a layer of apples and close the sandwich with the other slice, buttered side up. Sprinkle some brown sugar on top.
Grill two panini at a time, with the lid closed, until the fillings are warmed and the bread is toasted, with a sweet crust, 3 to 5 minutes. Top each sandwich with a scoop of vanilla bean ice cream (optional) and serve.
GRILLED ALMOND BUTTER, DARK CHOCOLATE & POMEGRANATE SANDWICH
Ingredients
* 4 slices whole grain crusty bread
* 2 Tbsp dairy-free butter (such as Earth Balance // or sub olive oil)
* 4 Tbsp roasted salted almond butter
* 4 squares dark chocolate (dairy-free for vegan; don’t exceed 70% cacao)
* 2-3 Tbsp pomegranate perils*
Instructions
1. Heat a large skillet over medium heat.
2. Butter the outsides of the slices of bread, then slather the inside of half of the slices with almond butter.
3. Next add 2 squares of chocolate on top of each of the almond butter slices and top with pomegranate arils. Top with the other slice of bread, buttered side up and place the sandwich in the skillet.
4. Push down with a heavy spatula to compress. Gently flip when the bottom is browned and crusty – about 2-3 minutes. (be careful not to burn)
5. Cook for another 2-3 minutes on the other side. Serve immediately.
