This simple chicken mayo sandwich is quick and easy to prepare, uses a handful of simple ingredients, and is one of the simplest sandwiches to make. However once you bite into the soft bread and creamy chicken filling, you will see why I think it is one of the best sandwiches!
If you are looking for a simple chicken mayo sandwich recipe, then this is it! Leftover cooked chicken is mixed with mayonnaise and chopped chives and sandwiched between two slices of white bread.
A chicken mayonnaise sandwich is, in my opinion, the best recipe for leftover chicken. Whilst leftover chicken curry or leftover chicken pie are delicious dinners, a chicken sandwich can be assembled in minutes.
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Why we love this recipe
- Simple recipe – you can jazz this sandwich up a number of ways if you want to (see below for a few suggestions), but sometimes you just can’t beat a simple chicken sandwich!
- It’s a sandwich that is love by young and old – make a batch of these sandwiches and serve at family gatherings, take on picnics, or just at home with a big bowl of soup.
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Cooked chicken – leftover roast chicken, shredded rotisserie chicken, leftover poached chicken breast or baked chicken thighs – they all work in this sandwich!
- Mayonnaise – use a good quality egg mayonnaise such as Hellman’s, it is a creamier mayo which has more flavour. You can also use Kewpie if you prefer.
- Bread – soft white bread is a classic choice and I love to use it for a pure comfort food type of chicken sandwich, but wholegrain bread or even a baguette are all delicious. I would recommend against using sourdough, as I personally think this is an occasion for soft bread.
- Dijon Mustard – this is optional, but the slight sharpness of it cuts through the mayonnaise. You can use wholegrain mustard if you prefer.
- Chives – fresh chives add a mild onion flavour rather than using raw brown or red onion which can overpower the chicken sandwich filling. If you like raw onion, then feel free to use them, or add an extra flavour with some chopped sumac onions.
- Rocket / Arugula – this peppery leaf adds a freshness to the chicken sandwich filling which I personally love, but you can use lettuce instead or leave out altogether.
How to make this chicken sandwich recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Shred or chop the leftover cooked chicken into small pieces.
- Place the chicken in a bowl and add the mayonnaise, dijon mustard, chopped chives and mix together. Season with salt and black pepper to taste.
- Butter the slices of bread.
- Take one slice of bread, place a few leaves of rocket / arugula or lettuce, if using, and top with half the chicken. Top with another slice of bread.
- Repeat with the rest of the bread, rocket / arugula or lettuce and chicken.
FAQ
Cooked chicken should keep in the fridge for up to 3 days.
Sliced avocado, cucumber and tomato are delicious in chicken sandwiches, as are cold roasted vegetables.
My recipe tips
- Use a good quality egg mayonnaise. This sandwich has a few ingredients, and so the mayonnaise flavour stands out. An egg mayonnaise is creamier and richer than other mayonnaises.
- The amount of seasoning is left to you as it depends on how heavily seasoned the chicken was when it was cooked.
- If you are planning on making this sandwich to take to work or on a picnic, it is worth buttering the bread to act as a barrier and prevent soggy bread, otherwise I often don’t bother buttering the bread.
Serving Ideas
- Potatoes – with some crisps / potato chips on the side, or serve with crispy parmentier potatoes (roast potato cubes).
- Salad – a spoonful of crunchy Malfouf salad (cabbage slaw) or cheese coleslaw.
- Slice the chicken and mayo sandwich into fingers, and serve for afternoon tea, alongside cheese scones and lemon drizzle cake or chocolate orange cake.
Make ahead / storage
- These chicken sandwiches are best eaten on the day they are made, but you can make them up to a day in advance and store them in an airtight container in the fridge.
- You can make the filling up to 3 days aged and store in the fridge, although keep in mind if you are using leftover chicken you should use it up within 3 days of it being cooked.
Variations
Spicy chicken sandwich: if you want to add a little spice to your chicken mayo filling, ½ – 1 teaspoon of sweet chilli sauce or ¼ teaspoon of Sriracha stirred through the mayonnaise gives a nice kick, or add a few homemade pickled chillies.
Curried chicken sandwich: leave out the chives and mustard and add a teaspoon of mild curry powder or make coronation chicken sandwiches. You can make chicken naan sandwiches using naan bread instead of sliced bread.
Pesto chicken sandwich: add 1-2 teaspoons of your favourite pesto, homemade cashew pesto, or dill pesto.
Yogurt: if you want a lighter chicken sandwich, swap half the mayo for Greek yogurt.
Why not try…
You may also like these other family friendly lunch ideas:
Chicken Mayo Sandwich
Author: Robyn
Ingredients
- 4 slices bread
- butter, to taste
- 120g (4¼ oz) leftover cooked chicken
- 3 tablespoons mayonnaise
- ⅓ teaspoon dijon mustard
- 2 teaspoons chopped chives
- salt and pepper, to taste – see notes below
- rocket / arugula or lettuce, optional
Instructions
- Shred or chop the leftover cooked chicken into small pieces.
- Place the chicken in a bowl and add the mayonnaise, dijon mustard, chives and mix together. Season with salt and pepper to taste.
- Butter the slices of bread. (Sometimes I don't bother buttering the bread, this is up to you.)
- Take one slice of bread, place a few leaves of rocket / arugula or lettuce, if using, and top with half the chicken. Top with another slice of bread.
- Repeat with the rest of the bread, rocket / arugula or lettuce and chicken.
- These sandwiches are best straight away.
Notes
Nutrition
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