Looking for an easy chicken sandwich recipe with mayo? These Classic Chicken Sandwiches are creamy, delicious, and perfect for quick lunches, picnics, and parties. Made with a simple shredded chicken and mayo filling, this deli-style sandwich is a family favorite that’s ready in minutes!
At my home, these cold chicken sandwiches are a weekly staple. I always keep a batch of the creamy chicken sandwich filling in the fridge — it makes assembling lunch or snacks effortless.
These sandwiches are kid-friendly, easy to pack in lunchboxes, and ideal for make-ahead meals, road trips, or even casual get-togethers.
Ingredients in Chicken Sandwich
Here’s everything you need to make the perfect creamy chicken sandwich at home. This easy chicken sandwich filling is simple yet packed with flavor:
- Chicken – I prefer using freshly boiled chicken breast for the best flavor and texture. Just boil it with salt and a splash of vinegar for added tenderness. You can also use leftover roast chicken or store-bought rotisserie chicken to save time.
- Mayonaise – Use a good-quality whole egg mayonnaise for a rich, creamy texture. It’s the base of the filling, so pick one with a smooth, balanced flavor. I like Hellmanns brand the best, its creamy and has a nice balanced flavour without being sweet.
- Sour cream – Adding a spoonful of sour cream makes the filling extra creamy without being overly greasy. You can substitute with Greek yogurt for a lighter, high-protein option.
- Bread – Choose soft, fresh bread for the best results. While white sandwich bread is traditional, you can also use wholemeal, multigrain, rye, or even low-carb options depending on your preference.
- Pickles – Pickles add a tangy kick to the filling. Use your favorite pickles, or switch things up with jalapeños, capers, or even my homemade Pickled Jalapenos for spicy twist.
- Spring Onion – Finely slice the green part of spring onions to add freshness and subtle sharpness.
- Chilli Sauce – Just a dash of hot sauce or chilli sauce adds depth and a hint of spice to the creamy filling. Adjust to taste.
- Salt and pepper – Seasoning is key. Use freshly cracked black pepper instead of pre-ground for better flavor, and adjust salt to your preference.
How to Make Chicken Sandwiches
This is probably the simplest chicken sandwich recipe you’ll ever make — no need to reinvent the wheel! Just a few steps and you’ll have creamy, delicious deli-style sandwiches ready to enjoy. Here’s exactly how I make mine:
Boil the chicken – Start by boiling boneless chicken breast in water with a pinch of salt and a splash of vinegar. This helps tenderize the chicken and adds subtle flavor. Once cooked, allow the chicken to cool completely before shredding.
Shred the chicken The key to the perfect creamy chicken sandwich filling is finely shredded chicken. Instead of doing it by hand, I use a hand mixer or stand mixer — it shreds the chicken quickly and evenly, resulting in a smooth and creamy texture.
Mix the creamy filling – In a bowl, combine the shredded chicken with mayonnaise, sour cream (or Greek yogurt), chopped spring onion, pickles, chili sauce, and seasoning. Mix everything well using a spatula until fully combined and creamy.
Assemble the sandwiches – Spread a generous layer of chicken filling onto one slice of fresh sandwich bread. I recommend spreading about ½ inch thick to get that satisfying bite. Top with another slice of bread.
Trim & Cut – Cut off the crusts if desired — I prefer crustless sandwiches for parties and lunchboxes, as they look neater and more uniform. Slice the sandwiches diagonally, or cut them into small quarters or rectangles for bite-sized party sandwiches.
What Makes these Chicken Sandwiches the best
These aren’t just any chicken sandwiches — here’s why they’re so creamy, smooth, and delicious:
- Finely shredded chicken → Using a hand mixer or stand mixer creates a soft, spreadable filling instead of chunky pieces.
- The right mayo → Whole egg mayonnaise has a richer, more balanced taste than light or sweet varieties. It’s the base of the sandwich filling, so quality matters.
- Extra creaminess → A spoonful of sour cream (or Greek yogurt) lightens the texture so the filling isn’t too heavy.
- Endlessly customisable → Add chopped celery for crunch, a sprinkle of dill for freshness, or even jalapeños or walnuts for a twist.
- Perfect for any occasion → From lunchboxes to picnic baskets, these sandwiches travel well and taste great cold.
Watch How to Make Classic Chicken Sandwiches
Can you make Chicken Sandwiches Ahead ?
Absolutely! That’s one of the best things about this recipe. These make-ahead chicken sandwiches are perfect for meal prep, parties, or busy weekdays.
You can prepare the creamy chicken sandwich filling in advance and store it in an airtight container in the fridge for up to 3 days. It stays fresh, creamy, and ready to use whenever you need it.
If you want to assemble the sandwiches ahead of time, they’ll keep well in the fridge for up to 24 hours. Just be sure to cover them tightly with cling wrap or store in a sealed container to prevent the bread from drying out.
Other Burgers & Sandwiches to try
Classic Chicken Sandwiches
Ingredients
- 500 g Chicken Breast Fillet
- ½ cup Whole Egg Mayonnaise
- ¼ cup Sour Cream or Full Fat Yoghurt
- 1 tsp Dijon Mustard
- 1 tsp Hot Sauce or Chilli Sauce
- 1 Spring onion finely chopped (Green Part Only)
- 2 tbsp Pickle Finley Chopped See Notes
- ¼ + ¼ tsp Salt
- ¼ tsp Blackpepper
- 1 tsp Vinegar
- Bread Slices See Notes
Instructions
- Place chicken in a pot and add enough water to fully cover it. Add salt and a splash of vinegar, then bring to a boil. Cook until the chicken is fully done.
- Let the chicken cool completely, then shred it very finely. For the best texture, use a stand mixer or handheld beater — it creates a smoother, creamier filling than hand-shredding.
- In a large bowl, combine the shredded chicken with mayonnaise, sour cream, and the remaining ingredients. Mix until everything is well combined. Taste and adjust salt, pepper, or chilli sauce if needed.
- Spread a generous layer of the chicken filling on a slice of fresh bread. Top with another slice, then trim off the crusts if desired.
- Cut the sandwiches diagonally into halves or quarters. Serve immediately, or cover with cling wrap and refrigerate if serving later to keep the bread soft and moist.
Notes
- Store bought roast chicken can also be used. Remove the skin before shredding.
- You can use gherkins ,jalapenos or capers for extra flavour.
- Choose soft, fresh bread for the best results. While white sandwich bread is traditional, you can also use wholemeal, multigrain, rye, or even low-carb options depending on your preference.
These chicken sandwiches were a hit at my party recently. Some much flavour with pickle and mustard. I sometimes add dill as well, it’s nice too.
Thankyou Ansab for trying this out. I agree pickle and mustard do list the flavour of these sandwiches.