Looking for an easy but satisfying lunch option that you can enjoy freshly made at home with a cup of soup or take to savour at your desk at work? This simple Chicken Mayo Sandwich recipe is an absolute classic! Not only delicious and decadent in its purest form, it is highly customisable, so you can make it your own by adding some extra flavours and textures in the form of salad veggies, spices and herbs.
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Why You Will Love These Chicken Sandwiches
There are multiple reasons to love this mayo chicken sandwich recipe:
- This classic recipe is a family favourite: both children and adults will enjoy it.
- It is a perfect addition to a lunch box for an easy office lunch.
- A must-try classic recipe, that many Western countries claim credit for!
- You may cook your chicken fresh, or use pre-cooked leftover chicken - it makes a wonderful lunch the day after you had a lovely Sunday roast.
- The recipe acts as a blank canvas to add your own twist to it. We discuss our favourite variations in one of the sections below.
Ingredients
There are only a handful of simple ingredients in this chicken salad sandwich. Here's what you'll need (quantities and full recipe in the recipe card at the bottom of the post):
What Chicken To Use For Chicken Sandwich Filling?
You may use any leftover cooked chicken in this recipe, but there are a few things to consider, especially if you want to cook your chicken from scratch.
Chicken Breast vs Chicken Thighs
Typically, we use chicken breasts to make sandwiches, as the mayo adds enough moisture and richness to the sandwich filling. However, chicken thighs will work too. Chicken thighs are juicier and often richer in flavour due to their higher fat content. They can add a moist and succulent texture to the sandwich, so we would recommend using slightly less mayo in the filling.
Roasted, Poached or Pan-Fried Chicken
Leftover roast chicken, shredded leftover rotisserie chicken, poached chicken breast - they are all great in this sandwich recipe! If you are not using leftover chicken though, and want to cook chicken breasts from scratch, we think poaching or pan-frying are the easiest ways to do so:
To Pan-Fry: Start by heating a tablespoon of olive oil in a large skillet over medium heat. Carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan.
Cook the chicken for about 6-8 minutes on each side until they are golden brown and cooked through, with an internal temperature of 74°C/165°F. Adjust the heat if needed to prevent burning.
Once done, remove the chicken breasts from the skillet, cover with aluminium foil and let them cool down.
To Poach: Start by pouring enough cold water into a large pot to submerge the chicken breasts. Add a bay leaf and a few peppercorns to enhance the flavour if you wish. Bring the water to a rolling boil.
Carefully lower the chicken breasts into the boiling water and wait for it to boil again. Then, reduce the heat to the lowest setting, cover the pot with a lid, and simmer for 4-5 minutes. After that, turn off the heat, leave the lid on, and allow the chicken breasts to finish cooking in the hot water for 15 minutes.
To check if the chicken is cooked, measure the internal temperature (it should be at least 74°C/165°F) or cut into the thickest part and ensure the juices run clear. Once cooked, place the poached chicken breasts immediately into a bowl of cold water for 10 minutes to retain moisture.
Finally, you can proceed to make delicious chicken sandwiches with poached chicken.
Shredded or Cubed?
Cubed chicken creates distinct and bite-sized pieces, providing a chunkier texture to the sandwich, which we much prefer and recommend. We enjoy more texture and want each bite to have identifiable chunks of chicken.
On the other hand, shredded chicken creates a more uniform and softer texture throughout the sandwich. Ultimately, it comes down to individual preference, but if it is your first time making these sandwiches, we recommend cubing the chicken.
It's All About The Choice of Bread
Use fresh soft bread for the ultimate sandwich experience. However, due to a very creamy chicken mayo filling, slightly older bread can also be used, as the moisture refreshes the bread.
Whilst white bread is often an obvious choice, we highly recommend using brown bread for extra fibre. Or better yet, choose a granary or a seeded loaf of sliced bread for the added texture and nutty flavour of the seeds. It's delicious with the creamy chicken mayo filling.
Decadent Creamy Mayonnaise
Whilst low-fat or reduced-fat mayonnaise can be used, we recommend rich whole egg mayo if you are looking for an ultimate sandwich experience. Vegan mayo can also be used if you are on an egg-free diet.
Vegetables
Nothing elevates a simple sandwich more than some crunchy salad veggies. Top the chicken mayo sandwich with fresh lettuce, thinly sliced red onion, colourful bell peppers or thick slices of tomato.
Step-By-Step Method
1. Using a sharp knife, cube cooked chicken pieces and place them in a large bowl. Be thorough and cut small pieces of chicken, so that the mayo can bind the filling easily. Alternatively, shred the chicken using two forks by pulling the strands of chicken apart.
2. Add a dollop of mayo and optional sundried tomatoes and parsley and mix everything well. Season with salt and black pepper to make a creamy chicken filling (make sure not to oversalt as mayo may already be rather salty).
3. Spread the filling on a slice of bread, then top everything with your favourite fresh veggies (lettuce, tomato, cucumber, bell peppers) and finish with another bread slice. Press the sandwich down lightly and cut into two triangles or rectangles.
And here you have it, a classic chicken mayo sandwich with a sun-dried tomato twist!
Recipe Tips
- Cool the chicken completely. Make sure your chicken is completely cool before adding mayo. Mayonnaise tends to turn gloopy and unpleasant when mixed with warm ingredients.
- Mayo: use good quality mayo. Whilst low-fat mayo can be used, if you are looking for an ultimate sandwich experience, use rich whole egg mayonnaise. Finally, if you fancy something slightly different, mix your chicken with Homemade Russian Dressing instead!
- Seasoning. Mayonnaise tends to add a rich salty flavour to the filling so be careful not to overseason with salt. But we always recommend being generous with black pepper.
- Making ahead of time. If you are making these sandwiches ahead of time, make sure to line both sides with lettuce to prevent the moisture from the filling from seeping into the bread.
Storage
Store your sandwiches wrapped in cling film (plastic wrap) or foil in the fridge for up to 24 hours. Whilst the sandwiches will be safe to eat for 2-3 days after making them, the bread will start getting a bit soggy after 24 hours.
Recipe FAQs
If you are not eating your Chicken and Mayo Sandwiches right away, you may wonder how to keep the moisture from the filling from seeping into the bread. The best way is to light both sides of the bread with a large lettuce leaf that acts as a barrier between the bread and the filling. Other people suggest buttering the bread, but we find that mayo adds enough richness to these sandwiches so we always advise against it. Fresh crunch lettuce is a much better and more nutritious way to keep your sandwiches at their best for the next day.
One sandwich (or 2 halves) provides 550kcal if full-fat mayo is used. It is about 430kcal if you use low-fat mayonnaise.
If you have leftovers of Chicken Mayo Sandwich Filling, use it to top salads, fill your baked potatoes with or wrap it alongside lettuce in a tortilla wrap.
Variations
If you are looking to add your own twist on your Chicken Mayo Sandwich, add extra flavour and take it to the next level, here are some ideas to consider:
- Make a spicy chicken sandwich by adding a teaspoon of your favourite hot sauce. Our vote goes to sriracha.
- Add a teaspoon of Dijon mustard and a tablespoon of chopped fresh dill to the chicken mayo filling.
- Our favourite way to add an Indian spin on this classic recipe is to rub chicken breasts with medium curry powder and pan-fry it, before cooling and cutting the chicken for the filling.
- To make the chicken mayo sandwich filling lighter, consider substituting ½ of the mayo with low-fat Greek yogurt.
- Saute finely chopped red onion and add it to the chicken mayo once cooled.
- Other extra ingredients that make a huge difference are: fresh tarragon for a French spin, caramelised onion chutney for a bit of sweetness, a squeeze of lemon juice and a pinch of celery salt.
What To Serve With Chicken Mayo Sandwich?
Chicken Mayo Sandwiches are not only delicious but also quite filling, offering nearly 550kcal of energy per serving. As a result, a single sandwich can make for a satisfying lunch on its own.
However, if you're looking to enhance your meal with an extra touch, a classic option in the UK is to pair it with a cup of soup. Opting for a cup of Green Pea Soup or Carrot Soup can be a fantastic addition, elevating the overall dining experience and providing a well-rounded lunch.
Other Sandwich Recipes
If you are looking to get out of the rut when it comes to your lunch ideas, look no further than these delicious sandwich recipes below:
- Reuben Sandwiches With Pastrami (Pastrami On Rye Sandwich Recipe)
- BLTA Sandwich (Bacon, Lettuce, Tomato & Avocado)
- Chicken Tikka Sandwich (Great Sandwich Filler Recipe)
- Tuna Cucumber Sandwich
- Coronation Chicken Sandwich or Coronation Chickpea Sandwich
- Tuna Sweetcorn Sandwich
- Aubergine and Halloumi Panini
Classic Chicken Mayo Sandwich
Ingredients
- 170 g (6 oz) cooked chicken roasted, poached or pan-fried, cooled
- 70 g (⅓ cups) mayonnaise
- 3 sundried tomatoes finely chopped
- 1 tablespoon parsley finely chopped
- 4 slices bread we recommend granary or seeded
- your choice of salad vegetables lettuce, tomatoes, cucumber, bell peppers
Instructions
- Using a sharp knife, cube cooked chicken pieces and place them in a large bowl. Be thorough and cut small pieces of chicken, so that the mayo can bind the filling easily. Alternatively, shred the chicken using two forks by pulling the strands of chicken apart.
- Add the mayo and optional sundried tomatoes and parsley and mix everything well. Season with salt and black pepper to make a creamy chicken filling (make sure not to oversalt as mayo may already be rather salty).
- Spread the filling on a slice of bread, then top everything with your favourite fresh veggies (lettuce, tomato, cucumber, bell peppers) and finish with another bread slice. Press the sandwich down lightly and cut into two triangles or rectangles.
Video
Notes
- To Pan-Fry: Start by heating a tablespoon of olive oil in a large skillet over medium heat. Carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. Cook the chicken for about 6-8 minutes on each side until they are golden brown and cooked through, with an internal temperature of 74°C/165°F. Adjust the heat if needed to prevent burning. Once done, remove the chicken breasts from the skillet, cover with aluminium foil and let them cool down.
- To Poach: start by pouring enough cold water into a large pot to submerge the chicken breasts. Add a bay leaf and a few peppercorns to enhance the flavour if you wish. Bring the water to a rolling boil. Carefully lower the chicken breasts into the boiling water and wait for it to boil again. Then, reduce the heat to the lowest setting, cover the pot with a lid, and simmer for 4-5 minutes. After that, turn off the heat, leave the lid on, and allow the chicken breasts to finish cooking in the hot water for 15 minutes. To check if the chicken is cooked, measure the internal temperature (it should be at least 74°C/165°F) or cut into the thickest part and ensure the juices run clear. Once cooked, place the poached chicken breasts immediately into a bowl of cold water for 10 minutes to retain moisture. Finally, you can proceed to make delicious chicken sandwiches with poached chicken.
Nutrition
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