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Roti John

This Malaysian sandwich consists of ground chicken, onions, eggs, and spices served on toasted bread.
Roti John

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Servings: 2
Total Time: 20 minutes
Recipe by: Frankie


4 large eggs
1 TBSP olive oil
8 ounces ground chicken
1 cup finely diced onion
1/4 tsp garlic powder
2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
2 hoagies rolls, split and toasted
2 TBSP Mayonnaise
2 TBSP sriracha or other hot sauce


1. Beat the eggs in a large bowl and set aside.

2. Heat the oil on a griddle over medium heat. Cook the ground chicken while breaking it up for about 2 minutes. Add the onion, garlic, curry, salt, and pepper. Continue to cook until chicken is cooked through, 4 to 5 more minutes.

3. Add the chicken mixture to the bowl with the beaten eggs and mix to combine. Pour the mixture back onto the griddle and place the bottom sides of the hoagies rolls cut-side down onto the egg mixture and lightly press down. Cook until the eggs are set, using a spatula to continue pushing the egg mixture under the bread while the eggs cook.

4. When the eggs are set, carefully flip over the whole thing onto a cutting board so that the bread is on the bottom and the eggs are on top. Mix the mayonnaise and sriracha and spread onto the cut-side of the top part of the hoagie rolls. Place the tops cut-side down on the eggs so the top part of the rolls line up with the bottoms. Slice down the middle to separate into two sandwiches.


Roti Johns can also be made with ground beef or ground lamb.

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Roti John

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