Make the Filling
In a bowl, combine:
- Cooked chicken
- Chopped vegetables
- Mayonnaise, yogurt (if using)
- Mustard, salt, pepper, and chili flakes
Mix until everything is coated and creamy. Taste and adjust seasoning.
Want it tangier? Add a squeeze of lemon. Want it richer? Add a touch more mayo.
Toast or Use Fresh Bread
Lightly butter the bread and toast it on a skillet or sandwich maker for a golden crunch. Or keep it soft and fresh—your call!
Tip: Toasting helps hold the creamy filling without getting soggy, especially for packed lunches.
Assemble the Sandwich
- Layer one slice of bread with leafy greens if using
- Pile on a generous amount of the chicken-veggie mayo mix
- Top with cheese if desired
- Close with the second slice of bread
- Slice diagonally for that classic sandwich look (and a satisfying bite)
Make-Ahead & Storage Tips
- Filling can be made 2–3 days in advance and stored in the fridge
- Assemble sandwiches fresh for the best texture
- Great for lunchboxes, road trips, or tea-time treats
Variations to Try
- Spicy Chicken Mayo Sandwich:Â Add a splash of hot sauce or sriracha
- Cheesy Melt:Â Add mozzarella or cheddar and grill like a panini
- Avocado Chicken Mayo:Â Mix mashed avocado into the mayo blend
- No Chicken? Use boiled eggs, tuna, or chickpeas instead
Final Thoughts
This Chicken & Vegetable Mayo Sandwich is proof that simple ingredients can create bold, satisfying flavor. It’s creamy, crunchy, hearty, and perfect for any time of day. Serve it hot or cold, plain or fancy—it always works.
So the next time you’re hungry, skip the takeout and make this instead.
It’s quick. It’s delicious. It’s your new favorite sandwich.