Pakistani Bakery Creamy Chicken Mayo Sandwich Two Ways Recipe
A classic Pakistani bakery style creamy chicken mayo sandwich recipe, featuring tender shredded chicken mixed with mayonnaise, cream, and fresh vegetables, sandwiched between soft square-cut white bread slices. Perfect for quick meals or make-ahead snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for cooking and shredding chicken, if not pre-cooked)
- Total Time: 20 minutes
- Yield: 8 sandwiches
- Category: Sandwich
- Method: No-Cook
- Cuisine: Pakistani
Ingredients
Main Ingredients
- 16 slices white bread (refrigerated before cutting)
- 250 g cooked and shredded chicken breast (about one breast)
- 1/2 cup mayonnaise (120 g)
- 3 tbsp cream (heavy, whipping, or table cream)
- Salt (to taste)
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1-2 minced green chilies
- 3-4 tbsp shredded carrots (22-30 g)
- 3-4 tbsp sliced green pepper (22-30 g)
- 3-4 tbsp sliced green onion – green parts only (7-10 g)
Instructions
- Prepare the chicken mixture: In a bowl, combine cooked shredded chicken, mayonnaise, cream, salt, black pepper, white pepper, minced green chilies, shredded carrots, sliced green pepper, and sliced green onion. Mix well until homogeneous and almost paste-like in consistency.
- Adjust seasoning: Taste the mixture and add extra salt or pepper as needed to balance the flavors.
- Prepare bread: Trim the edges off each slice of bread to form neat squares. Save the crusts to freeze for making breadcrumbs later. If you prefer not to trim, note that you will get fewer sandwiches (5-6 instead of 8).
- Assemble sandwiches: Evenly divide the chicken mixture among 8 bread squares, spreading it evenly over the surface.
- Form sandwiches: Top the filling with the remaining bread slices to form sandwiches. Slice each sandwich according to your preference – triangular or rectangular shapes work well.
- Storage: These sandwiches can be made up to a day or two in advance. Store them covered in the refrigerator to keep fresh until serving.
Notes
- Use white bread and refrigerate it before cutting for best texture and easier handling.
- Trimming crusts creates a more authentic bakery-style sandwich but is optional.
- Adjust chilies according to desired spice level.
- This recipe yields 8 small sandwiches, suitable for serving 8 people as snacks or part of a meal.
- Leftover crusts can be frozen and used later to make breadcrumbs.
