Chicken Mayo Sandwich

There’s a few tips and tricks to bringing a classic chicken mayo sandwich to life and here I’ll show you exactly what they are!

A chicken mayo sandwich is an absolute classic. An OG if you will. In the past I’ve been guilty of shredding up some chicken, mixing in some mayo and calling it a day. Granted this recipe isn’t worlds away from that, but there are a few very simple steps that can turn this classic sarnie into something special. Follow me…

Roast Chicken

Without a doubt the best type of chicken to use for a chicken sandwich is boneless skin ON rotisserie chicken. You can use fresh chicken, and I’ve added a note on that in the recipe card, but cooked rotisserie chicken is much easier.

Crispy Chicken Skin

By using skin on chicken you get the opportunity ‘re-crisp’ the skin and add it to the sandwich. Not only will this add a nice bit of crispy texture to the sandwich, but it also adds gorgeous flavour too.

To make the skin crispy just peel it off the chicken and pop it in the oven at a low temp until crispy. This will render down the fat and leave the skin ultra crispy. Again, you can use fresh chicken skin and I’ve added a note on that in the recipe card.

Chicken Mayo

When it comes to making the chicken mayo the number one tip is to ensure the chicken is completely cool. If you mix mayo into chicken that’s even slightly warm it’ll make the mayo go gloopy.

Black Pepper

You really don’t need any other ingredients in the filling, but I do highly recommend a good helping of cracked black pepper. Adds a gentle kick of spice and seasons the filling nicely.

Shredded or Cubed?

I find that shredded the chicken can sometimes go a little tough when mixed with mayo. The mayo wraps around cubed chicken much better. Plus it gives you a little more texture.

Best Mayo to use?

I recommend a whole egg full fat mayo, has a much fuller flavour. Don’t muck around with reduced fat or anything, treat yourself 😁

How to make Chicken Mayo Sandwich

Again, no other fillings needed other than the ones we’ve discussed. Simplicity is key here. Just don’t forget the butter. Not only is this an easy opportunity to pack in a bit more flavour, but the butter helps stop the mayo from seeping into the bread.

What bread to use?

Because the filling is quite simple I recommend going for a nice seeded breaded just to spruce up the sandwich a little. No need to toast it, chicken mayo should always be soft bread.

Process shots: butter bread (photo 9), add lettuce (photo 10), add chicken mayo (photo 11), allow chicken skin to cool (photo 12), crunch over chicken mayo (photo 13), add second slice of buttered bread (photo 14).

Serving Chicken Mayo Sandwich

Can I make this ahead of time?

Like most sandwiches I recommend serving fresh, but you’ll get away with serving this a day in advance if tightly sealed in the fridge. You can definitely make the chicken mayo ahead of time, just stir through a dollop of mayo before serving because it tends to get soaked up by the chicken as it rests.

Crisp/Chip Recommendation: Smoky bacon flavour goes nicely with this sandwich to offer the classic chicken/bacon combo. Salt and vinegar also go nicely.

Side Recommendation: Something light like Parmesan Fries goes great!

And there we have it! All my top tips for the perfect chicken mayo sandwich. Let’s tuck into the full recipe shall we?!

How to make a Chicken Mayo Sandwich (Full Recipe & Video)

Chicken Mayo Sandwich

There's a few tips and tricks to bringing a classic chicken mayo sandwich to life and here I'll show you exactly what they are!

5 from 5 votes

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Course: lunch

Cuisine: Universal

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings (click & slide): 2 sandwiches

Calories per serving: 968kcal

Author: Chris

Cost per serving: £2 / $2.50

Equipment

• Small Baking Tray
• Sharp Knife & Chopping Board
• Medium Sized Mixing Bowl & Spatula

Ingredients

• 2 boneless skin ON Cooked Roast Chicken Breasts (see notes for subs)
• 1/2 cup / 120g Mayonnaise, or to preference
• 4 medium slices of Seeded Bread
• 4 Little Gem Lettuce large stalk removed & cleaned as necessary
• 1/2 - 1 tsp Cracked Black Pepper
• Butter, as needed

Instructions

• Gently pull the skin off of the chicken breasts. Place on a baking tray and pop in the oven at 180C/356F for 15-20mins, or until crispy. Timings will depend on how big the skin is and how much it was cooked beforehand, so just be vigilant. Also depending on how well the skin was originally seasoned you might want to season with salt & pepper beforehand too. When done allow to cool for 5mins, this will help it crisp up even more.
• Meanwhile, dice the chicken breasts into small cubes. Combine in a mixing bowl with mayonnaise and generous amounts of cracked black pepper. Taste a cube and adjust mayo/pepper to preference.
• Butter one side of each slice of bread. Top two slices with lettuce, then spoon over chicken mayo. Crush the chicken skin with your hands or a knife and sprinkle over the chicken mayo. Top with second slice of buttered bread. Slice in half and enjoy!

Quick Demo

Notes

a) Chicken - Best to use leftover rotisserie chicken, but if you've only got fresh chicken you can make that work too. Use two large chicken breasts (approx 14oz/400g), season and fry both sides to get a nice colour, then fill up with water or chicken stock, pop a lid on and allow to simmer until cooked throughout. Depending on the size of breasts this could take between 8-12mins. Pop in a bowl and dice from there. Or, check out my foolproof roast chicken recipe! Either way, ALLOW TO COOL BEFORE MIXING WITH MAYO or it'll go gloopy.

b) Chicken Skin - You can use any skin from the chicken, doesn't necessary have to be from the breast. Also feel free to use more than just from the chicken breast as it does shrink up quite a lot. If you've only got fresh (uncooked) chicken skin you can still make it. Just place on parchment paper in a tray, drizzle with oil and season generously with salt & pepper. Place over another layer of parchment paper, then place down another tray to weigh it down. Bake at 180C/356F for 30-40mins, or until deep golden and crispy with the fat full rendered. Allow to cool again then diced into small shards.

c) Make Ahead - I recommend making the sandwich fresh, but you can make the chicken mayo ahead of time. Just tightly cover in the fridge and store for 2-3days (depending on how long the rotisserie chicken was already stored). Still through a little mayo again before serving as it tends to soak into the chicken.

d) Calories - based on using 4 tsp salted butter for spreading:

Your Private Notes:

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Nutrition:

Nutrition Facts

Chicken Mayo Sandwich

Amount Per Serving

Calories 968 Calories from Fat 572

% Daily Value*

Fat 63.51g98%

Saturated Fat 14.407g90%

Trans Fat 0.118g

Polyunsaturated Fat 28.917g

Monounsaturated Fat 17.053g

Cholesterol 198mg66%

Sodium 827mg36%

Potassium 638mg18%

Carbohydrates 29.73g10%

Fiber 2.8g12%

Sugar 4.06g5%

Protein 65.72g131%

Vitamin A 464IU9%

Vitamin C 0.6mg1%

Calcium 121mg12%

Iron 4.51mg25%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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