Best-ever chicken sandwiches

There's nothing like the classics.

  • 40 mins cooking
  • Makes 4 Item
  • Print
Good quality mayonnaise, chicken breasts and soft, white bread; there's nothing like a classic chicken sandwich.


Best-ever chicken sandwiches
  • 600 gram chicken breast fillets
  • 1/2 cup (150g) mayonnaise
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 8 slice white sandwich bread (360g)
  • 40 gram butter, softened


Best-ever chicken sandwiches
  • 1
    Place chicken in medium saucepan; add enough cold water to cover. Bring to the boil, reduce heat; simmer 10 minutes. Remove from heat. Stand 30 minutes; drain.
  • 2
    Cut chicken into 2cm pieces; combine in medium bowl with mayonnaise and parsley. Season to taste.
  • 3
    Spread bread with butter; sandwich chicken mixture between bread slices. Cut sandwiches into triangles.


The chicken mixture can be made a day ahead, keep refrigerated. Use a whole-egg mayonnaise for the creamiest-tasting filling.

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