Mayo Chicken Open Sandwich

Name: Mayo Chicken Open Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Boneless skinless chicken breast; 30 g (2 tbsp) Low fat or fat free thick curd; 3 to 4 tbsp Mayonnaise; 4 g (1/2 tbsp) Oat flour; 3/4 tsp Chili powder; 1/2 tsp Chaat masala powder; 1/2 tsp Garam masala powder; 1/4 tsp Turmeric powder; 2 to 3 cloves Garlic; 1/2 inch Ginger; approx. 4 slices Whole grain bread; 60 g (medium size half) Onion; 60 g (medium size half) Capsicum; 2 tsp (half medium size lemon) Lime juice; 2 tbsp Chopped coriander leaves; 1 tbsp Oil; approx. 3/4 tsp Salt; 1 to 2 nos. Green chili

by Viruthiga Veni

Mayo Chicken Open Sandwich - Indian recipe showing finished dish ready to serve

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This open sandwich features tender, chopped lean chicken tikka mixed with creamy Mayonnaise and crisp, fresh vegetables. It is a crunchy, savory treat , making it an ideal choice for a satisfying meal at any time of day.

This sandwich is considered a 'complete meal' because it provides protein from the chicken , good fat from oilve oil based mayo, complex carbs from the whole-grain bread, and fiber and vitamins from the onion and capsicum.

You can also try a restaurant-style version, like the Mayo Chicken Tikka Sandwich.

Mayo Chicken Open Sandwich - close up view of finished dish plated and garnished

Ingredients

Boneless skinless chicken breast – 250 g

Low fat or fat free thick curd – 30 g (2 tbsp)

Mayonnaise – 3 to 4 tbsp

Oat flour – 4 g (1/2 tbsp)

Chili powder – 3/4 tsp

Chaat masala powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Garlic – 2 to 3 cloves

Ginger – 1/2 inch

Whole grain bread – approx. 4 slices

Onion – 60 g (medium size half)

Capsicum – 60 g (medium size half)

Lime juice – 2 tsp (half medium size lemon)

Chopped coriander leaves – 2 tbsp

Oil – 1 tbsp

Salt – approx. 3/4 tsp

Green chili – 1 to 2 nos.

Ingredients for Mayo Chicken Open Sandwich including Boneless skinless chicken breast, Low fat or fat free thick curd, Mayonnaise

Gather and Prepare Ingredients

Ginger, Garlic, and Green Chili : Wash and dry the ginger and green chilies. Peel the ginger, skin the garlic cloves, and remove the stems from the chilies before blending.
Ground Spices : I used Everest brand Garam Masala and Chaat Masala powders. The chili and turmeric powders are homemade.
Oat flour - Place rolled oats in a blender and pulse until they reach a powdery consistency. Make it ahead of time for a quick and easy way. Instead of oat flour, you can also use sorghum, chickpea, or almond flour.
Oil - I used light olive oil to cook the chicken. you can also use avocado, peanut, canola or sunflower oil.
Bread - I usually choose thin-sliced sprouted whole grain bread, but it wasn’t available this time, so I picked whole grain bread instead. Other healthy options include sourdough, whole wheat, oat or sprouted rye bread.
Mayonnaise: Mayonnaise can be healthy if you choose the right one! Just pick a mayo made with avocado oil or olive oil.
Low fat or fat free thick curd/yogurt : Ensure your yogurt/curd is thick consistency for marinating chicken. If your yogurt/curd is too thin or runny, place it in a fine-mesh strainer over a bowl for 1 hour to drain the excess whey.

Note : If your curd/yogurt is already thick (like mine!) or you're using Greek yogurt, you can use it directly without straining.

Wash, Dry, and Fine Chop Veggies: Don’t skip the prep! Wash your veggies—the onion, capsicum, and coriander—and dry them thoroughly with paper towels before you begin to chop.

Note : Ensure the vegetables are completely dry before you begin to chop them. This ensures extra moisture doesn't make the sandwich soggy or water down the flavor. Additionally, chopping them very small is the secret to a perfect sandwich.

Prepare the Chicken Pieces

Dry and slice pieces

Pat dry - Gently pat the 250 gms chicken pieces dry using paper towels to remove surface moisture.
Slice same thickness - Use a sharp knife, cut the chicken thigh into small pieces. Aim for a uniform ¼-inch thickness so every piece cooks at the same time.

Making of First Marination

Prepare Ginger Garlic and Green Chili Paste

Place 1/2 inch ginger, 2 to 3 garlic cloves, and 1 to 2 green chilies in the jar and blend them into a coarse texture. If the pieces are too big, just chop them down a bit first so the standard blender can handle them easily.

Apply the marinade

Add the following to your prepared chicken pieces

1 tsp lime juice
Prepared ginger, garlic, green chili paste
1/2 tsp salt

Even Distribution - Instead of pouring the ingredients in one spot, sprinkle them evenly over the chicken pieces. Use your hands to massage the paste, lime juice, and salt into each piece until thoroughly coated.

Mayo Chicken Open Sandwich - Apply the marinade

Making of Second Marination

Prepare and apply the second marinade

Clear the Space : Use a spoon to move the marinated chicken to one side of the bowl to create space.

Make the Marinade in the empty space : Add the following ingredients and mix well.

30 grams ( 2 tbsp) Fat free or low fat thick curd
4 grams (1/2 tbsp) Oat flour 1/4 tsp turmeric powder, ½ tsp chaat masala powder, ½ tsp garam masala powder, 3/4 tsp chili powder.

Even Distribution - Using your hands, coat each piece of chicken evenly with the marinade. Repeat this process for the remaining pieces until everything is well-coated.

Chill - Cover the bowl and let the chicken marinate for at least 1 hour to allow the salt to penetrate the meat.

Mayo Chicken Open Sandwich - Prepare and apply the second marinade

Pan Selection and Cooking Spacing Guide

Why Use Non-Stick: It allows you to cook the chicken with less oil, prevents the meat from sticking, and makes cleanup much easier.
Option 1: High-Quality Ceramic Non-Stick (Medium Heat): A premium ceramic coating safely works at medium heat. Leave plenty of space between the chicken pieces so moisture can escape, helping you attain a light brown color.
Option 2: Hybrid or Seasoned Carbon Steel (Medium-High Heat): If using these durable pans, you can safely use medium high heat and leave a little space between the pieces while still achieving a light brown color.

Cooking of Chicken Tikka in Nonstick Pan

Oil and preheat the pan

Add oil and Spread evenly : Measure 1/2 tbsp of oil and add it to the pan. Use a pastry brush to coat the entire bottom of the nonstick surface. The usage of tbsp of oil depends upon the size of your pan.
Preheat pan : Heat over a medium flame for about 4 to 5 minutes.

First Side: Achieve a Light Golden Brown

Note: I used a ceramic non-stick pan at medium heat for this recipe.

Listen for the Sizzle: Heat the pan over medium heat until it is hot, but not very hot. When you add the chicken, you should hear a sizzling sound; this confirms the pan is ready.
Space them Out: Arrange the patties with plenty of space between them to ensure even cooking and light browning.
The 3 Minute cook : Cook for about 3 minutes without moving them. This allows a light golden crust to form.
Check and Flip: Use two spoons to quickly peek at the underside by lifting the edge of the chicken piece. Once a light golden color is achieved, flip them over.

Note : Less oil in the pan can cause the chicken pieces to burn easily ,so don’t cook for too long on one side over a medium flame. Cook them until to attain light golden color.

Mayo Chicken Open Sandwich - First Side: Achieve a Light Golden Brown

The Second Side: Flip and Steam

Flip and reduce heat: Once the first side is golden, flip the chicken pieces and reduce the heat to low.
Cover and Cook : Cover the pan with a lid and cook for 3–4 minutes or until the internal temperature of the chicken pieces at 165-180F .
Remove Excess Moisture : If you see moisture on the surface of the chicken after removing the lid, cook for one more minute until the moisture evaporates.
Total Time : The total cooking time for one batch is typically 6–7 minutes.
Timing Variations: Cooking time will vary based on your type of cookware, the thickness of the chicken piece and the amount of heat used.

Note : If your lid doesn't have a vent hole, leave it slightly ajar (partially covered) to let steam escape slightly.

Mayo Chicken Open Sandwich - The Second Side: Flip and Steam

Prepare Chicken Tikka Pieces

Drain & Cool Down

Drain and pat dry- Place the cooked pieces on a plate lined with paper towels. Use an additional paper towel to gently pat all sides of the pieces to absorb the surface oil.
Transfer and cool down- Quickly move them to a fresh plate. Let the tikkas sit for 5 to 10 minutes. This allows them to cool down before you start chopping.

Chop in to pieces

Make Small pieces - Place the cooled chicken on a cutting board. Cut the chicken into small pieces so they are ready for the stuffing.

Prepare Mayonnaise Chicken Tikka Stuffing

Prepare Stuffing

Combine : Add the chopped chicken tikka, onion (60g), capsicum (60g) and coriander (2 tbsp) to the bowl with the mayonnaise (3 to 4 tbsp).
Note on Texture: Ensure the chicken has reached room temperature before combining. Mixing it while even slightly warm will melt the mayonnaise, turning your stuffing oily and watery.
Mix : Fold the mixture gently until every piece of chicken and vegetable is evenly coated.

Note: Taste and adjust - If the flavor feels flat, it is likely under-seasoned. If needed, add salt and spice (such as pepper, red chili flakes, or chopped green chilies) to bring out the flavor and achieve your preferred spice level.

Mayo Chicken Open Sandwich - Prepare Stuffing

Toast the Bread

Toast

Electric Toaster : Place your bread slices in the toaster and toast until they reach your desired level of golden brown and crispiness. You can also toast bread by broiling it in the oven or in a pan.

Note : For the best results, toast the bread just before assembling the sandwich to ensure it stays warm and crunchy.

Assemble the Sandwich

Stuffing the Bread

Prep: Take the freshly toasted bread and your prepared stuffing.
Spread: Scoop 2 to 3 tbsp of stuffing onto one slice and spread it evenly.

Note : Leave a small border around the edges to prevent the filling from falling out while eating.

Mayo Chicken Open Sandwich - Stuffing the Bread

Serve Immediately

Ready to Eat Open Sandwich

Serve : Enjoy immediately while the bread is still warm and crunchy.

Tips

💡 For safety, always rinse your onion, capsicum, and coriander before preparation.

💡 Before you begin to chop, make sure to dry them thoroughly with a paper towel so the extra moisture doesn't affect the flavor and texture of the stuffing.

💡 Finely chop the onion, capsicum, chicken, and coriander. Keeping the pieces small and uniform ensures that they all blend perfectly, creating a great flavor, texture, and taste for your stuffing

💡 Pat it Dry: Make sure to pat the whole boneless chicken breast dry with paper towels before cutting it into small pieces.

💡 For a healthier option, use a high quality non-stick pan and only 1 tablespoon of oil. Cook 250g of chicken pieces in two batches (using half a tablespoon each) to ensure every piece gets a light golden color. You can do this in one batch if you are using a large enough pan

💡 To achieve a light golden color, the ceramic nonstick pan should hold the chicken pieces in a single layer with plenty of space between them. If you are using a smaller pan, cook the chicken in multiple batches; if you have a larger pan, you can do it all at once.

💡 Always let the chicken cool completely before adding the mayonnaise and vegetables. Warm chicken breaks down the creamy texture of the mayo, making the filling oily and watery.

💡 Taste your mixture before stuffing the bread! If the flavor feels flat, it is likely under-seasoned. Add a pinch of salt or a little bit of chili—like pepper, green chili, or red flakes—to bring out the flavor and achieve your preferred spice level

Frequently Asked Questions

Yes! You can prepare the chicken ahead of time for a quick and easy meal. Just put it in an airtight container and store it in the fridge immediately after cooling (and always within 2 hours of cooking). According to food safety guidelines, cooked chicken lasts in the fridge for 3–4 days.

Using a high quality non-stick pan ensures the chicken pieces don't stick, allows you to use less oil for a healthier meal, and makes cleanup much easier.

The most likely reason is overcrowding the pan. If you don't leave enough space between the pieces, they will steam in their own juices instead of browning. To get that perfect golden color, cook in two batches or use a larger pan.

Thicker pieces may stay raw in the middle even if the outside looks done. To fix this, cover the pan with a lid from start to finish to trap heat and ensure they cook through. Keep the lid slightly ajar (or use a lid with a steam hole) to allow some moisture to escape; this prevents the chicken from becoming soggy while it cooks.

It is a lean protein powerhouse that helps build muscle and keeps you full. It also provides Vitamin B12 and choline for brain health.

Onions provide antioxidants for heart health, while capsicum is loaded with Vitamin C to boost your immune system and skin health

Yes. It perfectly balances protein (chicken), healthy fats (olive oil mayo), complex carbs (whole-grain bread), and fiber (vegetables) for sustained energy.

Going open-faced means you get all the delicious toppings with only half the bread. It’s an easy way to cut down on calories and carbs without losing any flavor.