Chicken Mayonnaise Sandwich with Bacon, Pesto & Crisps

This is the ultimate chicken mayonnaise sandwich. It is packed full of delicious flavours and textures - which is the key to turning an ordinary sandwich into something extraordinary. Think generous pieces of crusty bread filled with garlicky basil pesto, crispy bacon, creamy chicken mayonnaise, prosciutto and avocado. Topped with a sprinkling of Parmesan and salted crisps for extra texture and salt, this makes a very special sandwich.  

If you have never had a crisp sandwich, it might sound odd at first, but trust me. It works. Just like the frites in my ribeye steak sandwich with bearnaise butter. They add extra flavour and crunch which truly takes this chicken mayonnaise sandwich to the next level. I use classic Walkers ready salted crisps but you can use whatever you fancy. 

Like most sandwiches, this chicken mayonnaise sandwich is very simple to make but it looks impressive, I must say. You just grill some bacon until crispy. Mix together leftover roast chicken in a deliciously creamy, sharp mustard mayonnaise dressing. Then layer them both up in a crusty bread sandwich with fresh pesto, avocado, curls of prosciutto and a handful of peppery rocket. A drizzle of tangy balsamic glaze and a sprinkling of Parmesan adds even more flavour. All that’s left is to add your favourite crisps and top with the lid. 

Why you will love this recipe:

• It is the perfect quick and easy lunch. It is on the table in under 20 minutes.
• It is ideal for using up leftover roast chicken.
• It is full of delicious flavours and textures. Imagine crusty bread, garlicky pesto, crispy bacon, creamy chicken mayonnaise, salty prosciutto and buttery avocado. Add in a sprinkling of umami-rich Parmesan and crunchy crisps and you have a very special sandwich. 
• It is easy to scale up to feed a crowd.

Ingredients

See recipe card for the exact recipe with a full list of ingredients and measurements

Bacon rashers - crispy bacon rashers add texture and flavour to this chicken mayonnaise sandwich. You can use smoked or unsmoked, whichever you prefer.

Cooked chicken - this is the perfect recipe for using up leftover roast chicken or turkey. You can also use rotisserie chicken. Otherwise, cook off some chicken thighs or breast yourself to make this sandwich.

Mayonnaise - you can make your own if you wish, but shop-bought is fine in this recipe. I like Stokes or Delouis. Full-fat is best for this recipe. 

Dijon mustard - this adds a slightly spicy, tangy flavour to the chicken mayonnaise sandwich filling. 

Spring onion - this gives a subtle onion flavour and a bit of a crunch.

Chives - a sprinkling of chives gives a fresh, slightly garlicky, mild onion flavour. 

Salt - I recommend Maldon Salt for the best flavour. You can use their chilli flavour for a bit of heat. The garlic flavour works well too and complements the garlicky pesto. 

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns if that’s what you have.

Loaf of fresh crusty bread - you want a sturdy good-quality loaf to hold the filling.  

Fresh pesto - either homemade or shop-bought. If using the latter, try to buy the pot in the chilled section. It is so much better than the jarred version.

Prosciutto - curls of prosciutto bring a touch of luxury to this chicken mayonnaise sandwich.

Avocado - make sure your avocado is ripe for a deliciously creamy texture.

Parmesan - a generous grating of fresh Parmesan adds umami flavour. 

Rocket - also known as ‘arugula’. This adds a peppery flavour which works really well with the salty bacon and creamy mayonnaise.

Ready salted crisps - these add a delicious crunch and hint of salt. Walkers are my favourite but you do you! 

Balsamic glaze - this has a deliciously sweet, tangy flavour. Perfect for elevating the chicken mayonnaise sandwich filling. You can just drizzle with balsamic vinegar if that is what you have.

Substitutions and Variations

Bacon - streaky bacon is best for flavour and the ultimate crispy texture. However, you can use back bacon if you prefer. Whether you go for smoked or unsmoked is down to personal preference. If you don’t want to cook your own bacon, you can sprinkle over crispy bacon bits. You can omit it entirely if you aren’t a fan.

Chicken - this chicken mayonnaise sandwich is perfect to make with leftover roast chicken. I also love using leftover roast turkey (ideal for Christmas or Thanksgiving leftovers). Alternatively, use rotisserie chicken. You can also roast off some chicken breasts or thighs. Shred with two forks and leave to cool before mixing through the mayonnaise. 

Cured meat - you can swap the prosciutto for other cured meats like speck or serrano ham. Salami slices also work well.

Mayonnaise - Sometimes I use kewpie mayonnaise. It is extra rich and creamy due to the number of egg yolks. If you want a slightly light chicken mayonnaise sandwich, swap the mayonnaise for full-fat yoghurt. Sour cream is also a good swap.

Bread - You can use any bread you like. Sliced ciabatta has a nice crunch while focaccia is beautifully soft and fluffy. Alternatively opt for wholemeal or seeded bread, if you prefer. The important thing is that the pieces are robust so they hold the filling. 

Salad - I love the pepperiness of rocket in this chicken mayonnaise sandwich. However, you can use any salad you like. Lambs lettuce or pea shoots both have a milder, almost nutty, flavour. Or use mixed salad leaves or shredded lettuce. The latter adds even more texture and is great if you like my chicken Caesar sandwich. 

Crisps - ready salted are a good all-rounder but you can use any flavour you like. If you want an extra cheesy chicken mayonnaise sandwich, cheese and onion work well. Or why not up the chicken flavour and go for roast chicken? Pringles sour cream and onion or smokey bacon are also both delicious. 

Here's how to make this delicious Chicken Mayonnaise Sandwich

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Meanwhile, add the shredded chicken into a medium-sized mixing bowl. Add the mayonnaise, Dijon mustard, spring onion and chives.

TWO: Season to taste then mix well to combine. Adjust the seasoning, as required.

THREE: Remove the ends from the loaf of bread (save for croutons or just toast), then slice in half lengthwise so you have two flat sides in front of you. Hollow out some of the inside of one slice (this is optional but highly recommended). This will allow you to add even more filling. Spread both slices generously with basil pesto.

FOUR: On the flat slice, layer on the slices of prosciutto, curling them to create height. You don’t want them to be flat.

FIVE: Spoon over the chicken mayonnaise mix and gently spread in an even layer. Top with a couple of rashers of crispy bacon, followed by the avocado. Sprinkle with Parmesan shavings, then add a handful of rocket. Drizzle with balsamic glaze, to taste. Add a generous handful of crisps on top.

SIX: Top with the hollowed out piece of bread. Press down gently - you don’t want to crush the crisps too much. Using a sharp serrated knife, slice in half and enjoy!

Cooking Tips

Crispy bacon - laying the bacon on a wire rack over a baking tray allows the grease to drip away as it cooks. The result? Irresistibly crispy, crunchy bacon.

Christmas leftovers - this is one of my favourite recipes to make with leftover turkey after Christmas. I tend to have leftover bacon rashers as I always buy extra for my sticky pigs in blankets. It is also a great Thanksgiving leftover recipe.

Bread - a good sandwich starts with good bread. You need a fairly strong loaf to hold the filling. Also, don’t worry about wasting the trimmings. You can use any off cuts for cheese on toast or to make croutons (like in my creamy potato and leek soup) Or use a blender to make breadcrumbs. Perfect for pangrattato, homemade chicken goujons or bread sauce. 

Hollowing out one side - this might seem unusual but trust me on this one. Tearing out some of the bread allows you to add even more of the delicious chicken mayonnaise sandwich filling, which is what we’re here for.

Curls of prosciutto - don’t lay the prosciutto in flat slices. Instead, arrange in curls to give height and texture. It makes a better bite of sandwich when you come to it.

Homemade pesto - it is super easy to make your own pesto. Simply follow the steps in my pasta al pesto recipe. 

Shop bought pesto - If you only have jarred pesto, I like to jazz it up a bit by adding more crushed garlic, a drizzle of good quality extra virgin olive oil, a pinch of salt and tiny bit of lemon zest.

Serrated knife - make sure you use a very sharp serrated knife to cut through the final chicken mayonnaise sandwich. A sharp knife means you can slice straight through without dragging the fillings out of the bread or squishing it too much.

Frequently Asked Questions

More sandwich recipes you might like

If you like the sound of this chicken mayonnaise sandwich, check out my chicken Caesar sandwich, mortadella and burrata sandwich or chicken Parmesan sandwich.  

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Chicken Mayonnaise Sandwich with Bacon, Pesto & Crisps

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This next-level chicken mayonnaise sandwich is the perfect thing to make with leftover roast chicken. Imagine crusty bread filled with garlicky basil pesto, crispy bacon, creamy chicken mayonnaise, prosciutto and avocado. So good. Topped off with a sprinkling of Parmesan and salted crisps, it’s one of the best sandwiches ever.

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 2
• Category: Sandwiches
• Method: Grill
• Cuisine: Global

Ingredients

Scale 1x2x3x

For the chicken mayo:

• About 300g cooked chicken, shredded 
• 2-3 tablespoon full-fat mayonnaise
• 1 tsp Dijon mustard
• 1 spring onion, chopped
• Small bunch of chives, finely chopped
• Salt and freshly ground black pepper, to taste

For the sandwich:

• 4-6 bacon rashers
• 1 loaf of fresh crusty bread 
• 2-3 heaping tablespoon fresh basil pesto
• 6 slices of prosciutto
• 1 large ripe avocado, halved, de-stoned, peeled and thinly sliced
• Freshly grated Parmesan 
• 2 handfuls of full-prepared ready-to-eat rocket
• Drizzle of balsamic glaze
• Ready salted crisps

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Instructions

1. Preheat the grill to medium-high. Lay the bacon rashers, well spaced apart, onto a wire rack set over a baking tray. Reduce the grill to medium and pop in the bacon. Grill for 2-3 minutes on each side - or until crisped up to your liking. The exact timing will depend on your bacon, so watch closely to ensure it doesn’t burn. Remove from the grill and set aside.
2. Meanwhile, add the shredded chicken into a medium-sized mixing bowl. Add the mayonnaise, Dijon mustard, spring onion and chives. Season to taste then mix well to combine. Adjust the seasoning, as required.
3. Remove the ends from the loaf of bread (save for croutons or just toast), then slice in half lengthwise so you have two flat sides in front of you. Hollow out some of the inside of one slice (this is optional but highly recommended). This will allow you to add even more filling. Spread both slices generously with basil pesto. On the flat slice, layer on the slices of prosciutto, curling them to create height. You don’t want them to be flat. 
4. Spoon over the chicken mayonnaise mix and gently spread in an even layer. Top with a couple of rashers of crispy bacon, followed by the avocado. Sprinkle with Parmesan shavings, then add a handful of rocket. Drizzle with balsamic glaze, to taste. Add a generous handful of crisps on top.
5. Top with the hollowed out piece of bread. Press down gently - you don’t want to crush the crisps too much. 
6. Using a sharp serrated knife, slice in half and enjoy

Notes

Chicken: this is the perfect recipe to use up leftover roast chicken. It is also one of my favourite Christmas leftovers recipes. Just swap the chicken for leftover turkey. It is also great to use up Thanksgiving leftovers. 

Best bread: make sure you use a fairly robust loaf of bread as it needs to hold the generous filling. I really recommend hollowing out one side as it means you can even more of the chicken mayonnaise mixture. 

Make ahead: like most sandwiches, this chicken mayonnaise sandwich is best served fresh. You can make the chicken mayonnaise filling in advance and keep it covered and chilled in the fridge for up to 3 days. If you really need to, you can prepare the chicken and mayonnaise sandwich in advance up until the point where you add the crisps. Cover tightly and chill in the fridge for a few hours. Just before serving, remove the top and add the crisps. Then press down gently. If you add the crisps before chilling, they will go soggy and lose their texture.

To store: If you have leftovers of the chicken mayonnaise mix, just transfer to an airtight container and place in fridge for up to 3 days. If you have leftover sandwich, I just wrap tightly in clingfilm and keep in the fridge for a day or so. It doesn’t taste quite as good as when fresh(as you lose some texture) but it’s still delicious.