Jamaican sandwiches worth making
Jamaican sandwich culture is built around a few well-loved combinations: spicy jerk chicken on a soft roll, a flaky beef patty tucked into coco bread, fried fish on bread, and a sweet spiced bun with cheese. Some are everyday street and lunch-counter food, and others are tied to holidays. Below are the most recognisable ones and how to build them at home.
Jerk chicken sandwich
This is the most common recipe online and the easiest way to bring Jamaican flavour into a sandwich. Published versions follow a similar pattern: marinate bite-sized or sliced chicken in a jerk-style mixture, cook it through, and pile it on a toasted roll with a cooling topping.
Quick version (serves about 6)
- 1 lb (450 g) boneless, skinless chicken tenders, cut into pieces
- 3 tbsp soy sauce, 1 tbsp cider vinegar, 1 tbsp jerk seasoning, 2 tsp brown sugar, and chopped green onion for the marinade
- 1 tbsp oil for the pan
- 6 sandwich rolls, split and toasted, with lettuce
Method
- Combine the marinade ingredients, add the chicken and refrigerate for 10 to 30 minutes, or longer for more flavour.
- Cook the chicken and marinade in a hot skillet, turning, until the liquid reduces and the chicken is fully cooked. The safe internal temperature for chicken is 165°F (74°C).
- Mix a spoonful of jerk seasoning and lime juice into mayonnaise for a quick jerk mayo.
- Build the sandwich with lettuce, chicken, topping and mayo.
Marinades with more traditional jerk ingredients include allspice (pimento), scotch bonnet, thyme, scallions, garlic and ginger. Store-bought jerk seasoning is fine, but check the salt level before adding soy sauce.
Pineapple pico and jerk mayo toppings
A fruity, fresh topping balances the heat. A simple pineapple pico de gallo is chopped tomato, pineapple, a little jalapeño, green onion, cilantro, lime juice and a pinch of salt. For a crunchier option, make a quick slaw with cabbage, carrot, lime and a spoonful of mayonnaise. Both also work as sides for jerk wings and other party food.
Patty and coco bread
A Jamaican beef patty in coco bread is a classic snack and one of the most popular answers to what to eat for a quick lunch. The patty is a flaky, turmeric-yellow pastry filled with spiced beef (chicken, vegetable and cheese fillings are also common). Coco bread is a soft, slightly sweet, folded bread. To make a patty sandwich:
- Warm the patty until the pastry is crisp.
- Warm the coco bread so it is soft.
- Slice the bread open without cutting all the way through, tuck the patty inside and press gently.
Some people add a slice of cheese. Both patties and coco bread are widely sold at Jamaican bakeries and many grocery stores, so homemade versions are optional.
Fried fish or escovitch fish sandwich
Fried fish, often snapper or another firm white fish, is commonly served with bammy or festival. Escovitch fish is fried fish topped with a pickled onion, carrot and pepper mixture. Putting a piece in a soft roll with some of the pickle gives a tangy, crunchy sandwich. Remove bones carefully before serving to children.
Bun and cheese
Jamaican spiced bun is a dense, molasses-sweet loaf with dried fruit, typically eaten with processed or mild cheddar-style cheese, especially around Easter (compare British Easter breads in Easter food in the UK). It is not savoury-spicy like jerk, but it is one of the most culturally important “sandwiches” in Jamaica. Slice the bun thickly, add a slice of cheese and eat it plain or lightly toasted. For more on seasonal foods, see our guide to Jamaican holiday food.
Other ideas: ham, curry and oxtail
- Boxing Day ham sandwich: thin slices of leftover glazed ham on soft bread, with a smear of mustard or pineapple relish.
- Curry chicken or goat in roti or on bread: shred the meat and reduce the sauce so it does not soak the bread.
- Oxtail on a bun: drain well, shred the meat, and add pickled pepper.
- Shrimp roll: use jerk or curry shrimp from our Jamaican prawn recipes in a toasted roll with lettuce.
Choosing bread
- Soft rolls or brioche buns suit jerk chicken.
- Coco bread is best for patties.
- Hard dough bread, a dense white Jamaican loaf, makes good ham and cheese sandwiches.
- Gluten-free rolls or a lettuce wrap work if you want to skip bread, and the topping works over a salad.
Tips for juicy, safe chicken
- Cut chicken evenly so it cooks at the same rate.
- Do not reuse marinade that touched raw chicken unless it is boiled first.
- Use a thermometer and check for 165°F (74°C).
- Rest cooked chicken briefly before slicing.
- Wash hands and boards after handling raw poultry.
Authentic Jamaican lunch ideas
Sandwiches are only part of the story. Everyday Jamaican lunches include stew peas, curry chicken with rice, fried fish with bammy and ackee and saltfish with dumplings. For something to serve alongside sandwiches, try a dip such as those in our Jamaican dip recipes.
Frequently asked questions
How do you make a Jamaican patty sandwich?
Warm a patty and a piece of coco bread, then place the patty inside the folded bread.
What are the top three Jamaican sandwiches?
Common picks are jerk chicken, patty and coco bread, and fried fish on bread, though bun and cheese would also be named by many.
Can I make jerk chicken sandwiches ahead?
Cook the chicken ahead and reheat it, but assemble just before serving so the bread stays crisp.
How spicy is a jerk chicken sandwich?
It depends on the seasoning. Cooling toppings and a lighter hand with jerk paste reduce the heat.