I have all the tips and tricks to show you how to make the best-ever Chicken Mayonnaise Sandwiches!
In this classic chicken mayo sandwich recipe, we are using that leftover chicken that's sitting in your freezer, plus a few extra ingredients to give that chicken salad filling a soft, velvety texture with bags of extra flavour and taste.
So much more than just an ordinary chicken sandwich recipe, these chicken mayonnaise sandwiches go next level with their rich, creamy filling plus a little crunch from celery and walnuts.
Table of Contents
Why you will love this recipe
- Great way to use up leftover roast chicken.
- Easy way to feed a crowd.
- Sandwiches that taste like they came from a gourmet deli.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- cooked chicken - I used rotisserie chicken, but you could use any cooked chicken you like such as chicken breast or chicken thighs
- mayonnaise - I used whole egg mayonnaise
- sour cream - I used low-fat
- shallots - long green onions/scallions
- celery
- walnuts
- fresh dill
- fine salt
- black pepper
- soft white bread
- salted butter
- fresh lemon juice
- garlic powder
- Dijon mustard
*Please see the recipe card below for exact quantities and detailed instructions
How to make chicken mayo sandwiches?
- Finely shred the chicken.
- Add chicken to a bowl along with all the other filling ingredients and mix well.
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- Butter the slices of bread.
- Spread with filling, top with another slice of bread then cut as desired.
Top tips for the best result
- Finely shredded chicken is one of the secrets to giving the sandwich filling a rich texture like the expensive ones you get from a deli or cafe. I used a small food processor to finely chop the chicken - you can also do this by hand.
- Buttering the bread is a must! Not only for flavour but it also acts as a moisture barrier between the chicken filling and the bread - one of my pet hates is soggy bread!
- Use a serrated bread knife to cut the sandwiches.
- If you are going to remove the crusts, I suggest cutting the crusts off the bread before you build the sandwiches. Then you can use the crusts to make breadcrumbs.
- Cut into dainty finger sandwiches for a fancy high tea feel, or small triangles for a platter.
Variations
- Add a few crisp lettuce leaves on top of your mayo chicken filling - just make sure they are dry so they don't make your sandwich soggy.
- I LOVE the combination of avocado with chicken and mayonnaise - spread some smashed avo (with a little squeeze of lemon) on top of the butter before you top it with the creamy chicken filling.
- Switch up the fresh herbs and use some fresh basil instead of dill.
- Replace the shallots with finely chopped chives.
Storage
- These chicken mayonnaise sandwiches are best eaten on the day, but you can make them a day ahead and keep them covered in the fridge.
- You can make the chicken sandwich filling up to three days ahead and keep it covered in the fridge until you need to assemble the sandwiches (must be eaten on the day).
- Not suitable to freeze.
Other recipes you may enjoy
Bread Chips - buttery, crispy little slices of baguette that's been brushed with garlic butter and oven-baked.
Gourmet Grilled Cheese Sandwich - grilled cheese with fresh tomatoes, basil pesto and fresh mozzarella, wrapped in prosciutto then grilled until crisp!
📖 Recipe
Chicken Mayonnaise Sandwiches
Chicken mayonnaise sandwiches with a soft, creamy chicken filling studded with celery and walnuts for a little texture and crunch, these chicken sandwiches would be great for a party or a picnic.
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Serving: generous sandwiches
Calories: 366kcal
Ingredients
Chicken filling
- 500 g cooked chicken I used rotisserie chicken
- ⅔ cup mayonnaise I used whole egg
- ⅔ cup sour cream I used low-fat
- ½ cup walnuts chopped
- 1 rib celery finely diced
- 2 shallots (green onion/scallion) finely sliced
- 3 teaspoon dijon mustard
- 1½ tablespoon fresh dill finely chopped
- ½ teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine (cooking) salt
- ¼ teaspoon black pepper
To assemble sandwiches
- 16 slices white bread
- salted butter for spreading on bread
Watch me make this recipe
Instructions
- Finely shred the chicken (see my notes).500 g cooked chicken
- Place shredded chicken into a mixing bowl along with all the other filling ingredients and mix well to combine.⅔ cup mayonnaise⅔ cup sour cream½ cup walnuts1 rib celery2 shallots (green onion/scallion)3 teaspoon dijon mustard1½ tablespoon fresh dill½ teaspoon garlic powder1 tablespoon fresh lemon juice½ teaspoon fine (cooking) salt¼ teaspoon black pepper
- Butter each slice of bread all the way to the edges.16 slices white breadsalted butter
- Spread the chicken filling (see my notes) evenly over each slice of bread, top with another slice of bread then cut as desired.
Notes
- I shred the chicken using a small food processor - you can also do this by hand. It needs to be fine to get the texture we are looking for.
- For me, buttering the bread is not negotiable! Not only for flavour but it acts as a moisture barrier between the chicken filling and the bread.
- I dollop the chicken filling onto each slice of bread in 4 smaller "blobs" and then spread these out using a small silicon spatula. It's easier to spread that way.
- A serrated bread knife is best for cutting the sandwiches.
- When I serve these without crusts, I cut the crusts off the bread before I build the sandwiches. Then I save the crusts to make breadcrumbs.
- Cut into dainty finger sandwiches for a fancy high tea feel, or each sandwich into 4 triangles for that deli platter look.
Want to save this recipe?
Email yourself a link to this page and come back later.
Serving: 1sandwich | Calories: 366kcal | Carbohydrates: 30g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 490mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg
I can confirm that these sambos are great!
Glad you enjoyed them!
Can’t wait to try these sandwiches, chicken salad is a fav of mine!! I usually use an old time food grinder and put my chicken, celery, apple & walnuts and grind all together that also makes a great sandwich. When I make this I eat it breakfast, lunch, snack & dinner!
Thanks again for sharing!
C’ya tomorrow
Sounds yummy, Sandra - I love the idea of apple too!