Chicken Mayonnaise Sandwich

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Chicken Mayonnaise Sandwich

This Chicken Mayonnaise Sandwich will impress you with its creamy mayo filling, meaty chicken pieces, crisp onion and celery, and buttery, toasted bread. Talk about delicious!

Prep Time15

Cook Time12

Total Time27

Course: Brunch, Dinner, Lunch

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

8 ounces boneless skinless chicken breast or 1 cup shredded chicken like rotisserie chicken or boiled chicken
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon crushed pepper flakes
1 Tablespoon olive oil
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon lemon juice freshly squeezed
2 Tablespoons diced celery
2 Tablespoons diced red onion
Pinch of ground black pepper
4 green leaf or romaine lettuce leaves for dressing the sandwiches, they should be rinsed and thoroughly patted dried with paper towels
8 slices white bread or 4 hoagie rolls, or 4 big croissants
2 Tablespoons butter

Instructions

Pat the chicken dry with paper towels. Season with salt, pepper, onion powder, garlic powder, and crushed pepper flakes.
Heat the skillet on medium-high heat. Add the chicken and cook for 3-4 minutes on the first side, and 3 minutes on the second side. The internal temperature of the chicken should read 165℉ for it to be considered done.
Let the chicken rest for 5 minutes then dice it into really small pieces.
Add the mayonnaise, Dijon mustard, lemon juice, diced celery, diced red onion, and a pinch of black pepper to a bowl. Whisk well to combine. Add the chicken and mix until evenly coated with the creamy dressing.
Butter both sides of the bread. Place a large skillet on medium-high heat and toast both sides of the bread.
To assemble the sandwiches, place a lettuce leave on a toasted slice of bread. Spread a quarter of the chicken mayonnaise filling over the lettuce. Cover with another bread slice. Cut the sandwich in half diagonally using a serrated knife and serve.

Notes

Beat the chicken using a stand mixer on medium speed to shred it more finely and quickly. I prefer diced chicken in my sandwiches because they add meatiness, but you could shred the chicken if you prefer.
For a neater presentation cut the crust of the bread off before building the sandwiches.
Use day-old bread, which is more sturdy for a sandwich like this. Fresh bread might be too delicate.
Don't assemble the sandwiches until you are actually ready to enjoy them; this way, the bread won't get super soggy by the time you actually eat it.
Make ahead: feel free to use this recipe for meal prep! You can make the mayonnaise chicken mixture and keep it in a container to enjoy as part of your lunches throughout the week. In fact, it tastes amazing once it rests overnight since all of the flavors have time to marry.

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