Bakery Style Chicken Mayo Sandwich Recipe || Easy Cold Sandwich At || Home Breakfast Sandwich

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Boil 125 grams of chicken with ginger, garlic, and a little water until cooked.

Chop 2 eggs finely.

Peel and slice a carrot using a slicer to make fine slices.

Grate cabbage finely.

Chop lettuce finely.

Peel and slice a cucumber using a slicer.

In a bowl, combine shredded chicken and chopped eggs.

Add all the chopped vegetables: carrot, cucumber, cabbage, and lettuce to the bowl.

Mix everything well together.

Gradually add mayonnaise, using enough to coat the chicken and vegetables well (about half a cup or more).

Squeeze in some lemon juice and add about half a teaspoon of fresh black pepper.

Add spices like za'atar or oregano for flavor, if desired.

Mix everything again until well combined, adding more mayonnaise if needed.

Take fresh bread and cut off the edges to avoid waste, which can be used for breadcrumbs later.

Spread butter generously on both slices of bread.

Spread the chicken mayo mixture evenly on one slice of bread.

Press down lightly and trim any excess mixture that spills out.

Wrap the sandwich in cling wrap to keep it fresh for up to a week.

Refrigerate for an hour before cutting into triangle shapes or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens