250 grams cream cheese, softened

350 grams boiled or canned boneless chicken

1 cup shredded cheddar cheese

1 or 2 red chilies, chopped

3 green onions, chopped

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon crushed red pepper flakes

3 submarine buns

2 tablespoons minced fresh coriander


Cucumber (sliced)

Lettuce (chopped)


  1. In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.
  2. Cut top fourths off of rolls, Fill bottom portions with chicken mixture and arrange vegetables, after arranging vegetables replace tops.
  3. Place on a baking tray. Bake at 200 C for 5-7 minutes or until golden brown. Sprinkle with coriander. Enjoy!

Note: For much creamier version you can add 1/2 cup of mayonnaise, and increase the amount of chilly for your taste.

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