Tandoori chicken sub

Top a crusty baguette with Tandoori chicken, cheese, onions and mango chutney and a squeeze of lemon, and you have a delicious sub sandwich sure to satisfy

  • 15 mins cooking
  • Serves 4
  • Print


Tandoori chicken sub
  • 1/2 barbecued chicken
  • 2 tablespoon tandoori paste
  • 2 tablespoon natural yoghurt, plus extra to serve
  • 1/2 long baguette
  • 1/3 cup mango chutney
  • 1 onion, thinly sliced
  • 12 cherry tomatoes, quartered
  • 1/2 cup mozzarella cheese, grated
  • 2 green onions, thinly sliced
  • lemon wedges, to serve


Tandoori chicken sub
  • 1
    Preheat oven to hot, 200°C. Line a large oven tray with baking paper.
  • 2
    Remove flesh from half a barbecued chicken.
  • 3
    Place in a bowl with 2 tablespoons each tandoori paste and natural yoghurt and mix well to coat. Allow to stand for 20 minutes.
  • 4
    Cut 1/2 a long baguette in halves horizontally. Place on prepared tray. Spread 1/3 cup mango chutney between each, sprinkle with 1 thinly sliced onion and top with chicken mixture.
  • 5
    Top with 12 quartered cherry tomatoes and sprinkle with mozzarella cheese. Bake for 10-15 minutes until bases are crisp and cheese has melted.
  • 6
    Sprinkle with 2 thinly sliced green onions and serve with extra yoghurt and lemon wedges.

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