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!
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Servings (click & slide): 2 sandwiches
Calories per serving: 968kcal
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:
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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