Ultimate Curry Chicken Sub (Toasted, Cheesy, Ready in 20 Minutes)
If you’ve ever wanted a hot, toasted chicken sub sandwich that tastes like it came from a deli—but you can make it at home in under 30 minutes—this one is it. This recipe started as my Sandwich de poulet sous-marin from my YouTube video, but I’ve made a few changes since filming to make the results more consistent: a more balanced curry marinade, a creamier sauce that actually complements the spices, and one crucial “anti-dry” step so the chicken stays juicy even after the bread is toasted.
This is the kind of sandwich that works for a quick lunch, a game-night dinner, or a “what do I make with chicken breasts” moment. It’s also flexible: you can keep it classic with greens and cheese, or turn it into something more loaded with pickles, onions, tomatoes, or even a quick slaw for crunch.
If you like bold chicken recipes, you’ll also want to check out my Crispy Homemade General Tso Chicken here: https://www.micheldumas.com/en/crispy-homemade-general-tso-chicken/ and my Honey Garlic Chicken here: https://www.micheldumas.com/en/honey-garlic-chicken/.
What Makes This Curry Chicken Sub Work
A chicken sub can go wrong fast: dry meat, bland seasoning, soggy bread, sauce that tastes flat, and cheese that doesn’t melt properly. The fix is simple—tighten the proportions and build in texture.
Key upgrades from my video version:
- A curry marinade with enough fat + seasoning to actually coat the chicken.
- A sauce that’s creamy but brighter (so it doesn’t taste heavy).
- A short rest after cooking so the chicken stays juicy.
- Toasted bread done the right way (crisp outside, soft inside).
If you love quick dinner ideas, browse my 30-minute recipes here: https://www.micheldumas.com/en/30-minute-recipes/
Ingredients (Imperial Only)
Chicken
- 2 small boneless, skinless chicken breasts (about 14 oz total)
- 2 tbsp neutral oil (canola or vegetable)
- 1 tbsp curry powder
- 1/2 tsp kosher salt (or 3/4 tsp table salt)
- 1/4 tsp black pepper
- 1 tsp lemon juice (optional but recommended)
Creamy Mustard Mayo Sauce
- 1/3 cup mayonnaise
- 1 tbsp mustard (yellow or Dijon)
- 2 tsp lemon juice
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- Pinch of salt and black pepper
For the Subs
- 2 sub rolls (6–8 inch)
- 1 to 1 1/2 cups shredded cheese or sliced cheese (Havarti, mozzarella, provolone, or mild cheddar)
- 2 cups mixed greens or shredded lettuce
- Optional crunch add-ons: sliced pickles, thin onion, tomato, shredded cabbage
Step-by-Step Instructions
1) Butterfly and Flatten the Chicken
Slice each chicken breast horizontally so it opens like a book (butterfly). You want even thickness so it cooks fast and stays juicy. If one side is thick, gently flatten it with the bottom of a pan until it’s even.
This same “even thickness” trick is what makes quick chicken recipes reliable, like my Chicken Piccata (30-minute): https://www.micheldumas.com/en/chicken-piccata-recipe-a-30-minute-weeknight-delight/
2) Make the Curry Marinade
In a bowl, mix:
- oil
- curry powder
- salt
- pepper
- (optional) lemon juice
Add chicken and coat well. Let it sit 15–30 minutes while you prep everything else. If you’re short on time, even 10 minutes helps, but 20–30 minutes gives better flavor.
Want more chicken seasoning ideas? My 5 Easy Flavorful Chicken Marinades are here: https://www.micheldumas.com/en/5-easy-flavorful-chicken-marinades/
3) Mix the Sauce
In a small bowl combine mayonnaise, mustard, lemon juice, garlic, salt, and pepper. Taste it. It should be creamy, slightly tangy, and savory. If it tastes too heavy, add a few drops more lemon.
If you’re into sauces that level up sandwiches, you might also like my Homemade Big Mac Sauce: https://www.micheldumas.com/en/homemade-big-mac-sauce-secret-recipe/
4) Cook the Chicken Properly (So It Stays Juicy)
Heat a skillet over medium-high. Add a small drizzle of oil if needed. Cook the chicken about 3–4 minutes per side, depending on thickness, until browned and cooked through.
Important: Once cooked, move chicken to a plate and let it rest 3 minutes. Resting keeps juices inside, so your sandwich doesn’t taste dry.
If you love skillet chicken meals, you’ll also like my Creamy Garlic Mushroom Chicken: https://www.micheldumas.com/en/creamy-garlic-mushroom-chicken/
5) Melt the Cheese (Two Easy Ways)
You can do either method:
Method A (skillet melt):
Lower heat, place cheese on the chicken, cover the skillet for 30–60 seconds until melted.
Method B (oven melt on bread):
Toast bread, then add chicken + cheese and return to oven for 1–2 minutes.
Both work—Method A gives you that “cheese blanket” look, Method B makes the bread extra crisp.
6) Toast the Sub Rolls
Split rolls. Toast at 400°F for 5–8 minutes until lightly crisp. Don’t over-toast or the bread becomes too dry.
If you want a great homemade bread option for sandwiches and burgers, check my Foolproof Homemade Brioche Bread: https://www.micheldumas.com/en/foolproof-homemade-brioche-bread-recipe-soft-and-fluffy/
7) Assemble Like a Deli Sub
Spread sauce on both sides of the bread. Add greens. Place chicken with melted cheese. Add pickles/onion/tomato if using. Close, press gently, and slice.
For a different sandwich vibe, try my Ultimate Bavette Steak Sandwich: https://www.micheldumas.com/en/ultimate-bavette-steak-sandwich/
Tips & Tricks (For a Better Result Every Time)
- Don’t skip the rest. Three minutes makes a big difference for juicy chicken.
- Use mild cheese. Curry + sharp cheese can clash. Havarti, mozzarella, or provolone are perfect.
- Add crunch. Pickles or onions make the sandwich feel more “complete.”
- Make extra sauce. It’s great on fries, wraps, or chicken tenders.
If you’re serving this with something crispy, my Ultra Crispy Beer Battered Fish and Chips is a full comfort-food option: https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
Substitutions
Chicken
- Chicken thighs: juicier, hard to mess up.
- Leftover roast chicken: toss with the curry oil mix and warm it up.
- Breaded option: if you want crispy chicken, use my Crispy Homemade Chicken Tenders: https://www.micheldumas.com/en/crispy-homemade-chicken-tenders/
Curry Powder
- Swap with Madras curry for more punch, or mix curry + paprika.
- If you love curry flavors, try my Linguine with Madras Curry Beef: https://www.micheldumas.com/en/linguine-with-madras-curry-beef/
Sauce
- No mayo? Try a yogurt-based sauce (but keep it thick).
- Want it spicy? Add a little hot sauce or chili flakes.
Bread
- Sub rolls, baguette, hoagie, or even toasted burger buns.
FAQ
Can I make this curry chicken sub ahead of time?
Yes. Cook the chicken and store it in the fridge up to 3 days. Reheat gently, then assemble and toast the bread fresh.
How do I keep the sandwich from getting soggy?
Toast the bread first and spread sauce in a thin layer on both sides. Put greens between sauce and chicken if you want an extra barrier.
What’s the best cheese for a chicken sub?
Provolone, mozzarella, Havarti, or mild cheddar. Avoid very sharp aged cheeses with curry unless you love strong contrast.
Can I grill the chicken instead of pan-frying?
Absolutely. Just keep it thin and don’t overcook. Grilled chicken gives a great smoky taste.
Can I make it spicier?
Yes—use hot curry powder, add chili flakes to the marinade, or mix a little hot sauce into the mayo.
What to Serve With This Curry Chicken Sub (Suggested Posts)
- Homemade Poutine (Canada-style comfort food): https://www.micheldumas.com/en/homemade-poutine-recipe/
- Deluxe Poutine: https://www.micheldumas.com/en/deluxe-poutine/
- Parisian Potatoes (crispy side): https://www.micheldumas.com/en/parisian-potatoes-recipe/
- Pommes Parisiennes with Bacon: https://www.micheldumas.com/en/pommes-parisiennes-with-bacon/
- Homemade Caesar Salad (classic side salad): https://www.micheldumas.com/en/homemade-caesar-salad-authentic-recipe/
- Creamy Coleslaw (KFC-style): https://www.micheldumas.com/en/creamy-coleslaw-kfc-style/
- Easy Homemade Sweet and Sour Sauce (for dipping): https://www.micheldumas.com/en/easy-homemade-sweet-and-sour-sauce/
- Juicy Smash Burger with Bacon Cheddar (next sandwich night): https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/
- Chicken Chimichangas (crispy wrap dinner): https://www.micheldumas.com/en/chicken-chimichangas/
- Buttermilk Crispy Chicken Sandwich (another chicken sandwich): https://www.micheldumas.com/en/buttermilk-crispy-chicken-sandwich/
Ultimate Curry Chicken Sub (Toasted, Cheesy, Ready in 20 Minutes)
Ingredients
Chicken
- 2 small boneless skinless chicken breasts (about 14 oz total)
- 2 tbsp neutral oil canola or vegetable
- 1 tbsp curry powder
- 1/2 tsp kosher salt or 3/4 tsp table salt
- 1/4 tsp black pepper
- 1 tsp lemon juice optional but recommended
Creamy Mustard Mayo Sauce
- 1/3 cup mayonnaise
- 1 tbsp mustard yellow or Dijon
- 2 tsp lemon juice
- 1 small garlic clove finely grated (or 1/4 tsp garlic powder)
- Pinch of salt and black pepper
For the Subs
- 2 sub rolls 6–8 inch
- 1 to 1 1/2 cups shredded cheese or sliced cheese Havarti, mozzarella, provolone, or mild cheddar
- 2 cups mixed greens or shredded lettuce
- Optional crunch add-ons: sliced pickles thin onion, tomato, shredded cabbage
Instructions
- Butterfly chicken to even thickness.
- Mix oil, curry, salt, pepper (and optional lemon). Coat chicken; marinate 15–30 min.
- Mix sauce ingredients; taste and adjust.
- Cook chicken in hot skillet 3–4 min per side until cooked through. Rest 3 min.
- Melt cheese on chicken (cover skillet 30–60 sec) or melt in oven after assembling.
- Toast rolls at 400°F for 5–8 min.
- Spread sauce, add greens, add cheesy chicken, add optional toppings. Slice and serve.
Video
Notes
Tips & Tricks (For a Better Result Every Time)
- Don’t skip the rest. Three minutes makes a big difference for juicy chicken.
- Use mild cheese. Curry + sharp cheese can clash. Havarti, mozzarella, or provolone are perfect.
- Add crunch. Pickles or onions make the sandwich feel more “complete.”
- Make extra sauce. It’s great on fries, wraps, or chicken tenders.
Substitutions
Chicken
- Chicken thighs: juicier, hard to mess up.
- Leftover roast chicken: toss with the curry oil mix and warm it up.
- Breaded option: if you want crispy chicken, use my Crispy Homemade Chicken Tenders: https://www.micheldumas.com/en/crispy-homemade-chicken-tenders/
Curry Powder
- Swap with Madras curry for more punch, or mix curry + paprika.
- If you love curry flavors, try my Linguine with Madras Curry Beef: https://www.micheldumas.com/en/linguine-with-madras-curry-beef/
Sauce
- No mayo? Try a yogurt-based sauce (but keep it thick).
- Want it spicy? Add a little hot sauce or chili flakes.
Bread
- Sub rolls, baguette, hoagie, or even toasted burger buns.
FAQ
Can I make this curry chicken sub ahead of time?Yes. Cook the chicken and store it in the fridge up to 3 days. Reheat gently, then assemble and toast the bread fresh. How do I keep the sandwich from getting soggy?
Toast the bread first and spread sauce in a thin layer on both sides. Put greens between sauce and chicken if you want an extra barrier. What’s the best cheese for a chicken sub?
Provolone, mozzarella, Havarti, or mild cheddar. Avoid very sharp aged cheeses with curry unless you love strong contrast. Can I grill the chicken instead of pan-frying?
Absolutely. Just keep it thin and don’t overcook. Grilled chicken gives a great smoky taste. Can I make it spicier?
Yes—use hot curry powder, add chili flakes to the marinade, or mix a little hot sauce into the mayo.
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