Classic Chicken Mayo Sandwich
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.
Ingredients
- 170 g cooked chicken roasted, poached or pan-fried, cooled
- 70 g 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
If you are cooking chicken from scratch (poaching or pan frying), you will need about 350-400g of raw chicken.
- 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
Calories: 542kcalCarbohydrates: 29gProtein: 28gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 78mgSodium: 555mgPotassium: 395mgFiber: 3gSugar: 5gVitamin A: 253IUVitamin C: 4mgCalcium: 89mgIron: 4mg
Tried this recipe?Let us know how it was!