The Chef's Special Chicken Mayo Sandwich
This isn’t your average chicken mayo sandwich — this is The Chef's Special! Elevate this classic sandwich with tender chicken, creamy mayo, and a few chef-inspired twists.
Equipment
- Pan or oven for toasting the bread
Ingredients
- 4 slices good sourdough bread
- 2 cups roast chicken or rotisserie chicken shredded
- 3 heaped tablespoons egg mayonnaise *the chef recommends Kewpie mayonnaise
- 1 teaspoon mustard* / wasabi / horseradish paste *the chef used hot English mustard
- 1 cup lettuce, any variety, finely shredded *the chef used iceberg lettuce
- 1 teaspoon honey
- 2 tablespoon butter or olive oil to toast the bread
- A dash of Tabasco / hot sauce of your choice *optional
- ½ tablespoon lemon *optional
- Salt and pepper to taste
Instructions
- Mix 2 cups roasted shredded chicken, 1 teaspoon mustard, 3 heaped tablespoons mayonnaise, 1 teaspoon honey and add ½ tablespoon lemon and a dash of hot sauce, if using.
- Add 1 cup of shredded lettuce, taste and adjust the seasoning.
- Toast the buttered slices of bread in a pan on low to medium heat, until crispy and brown on the outside.
- ORButter both sides of the bread and put in a preheated oven at 200℃ / 400℉ for up to five minutes or until toasted. Remove from oven.
- Put the filling on a slice of toasted bread and cover with the other slice. Serve and enjoy!