This hardly needs a recipe, and I’m sure that many people make this, but I’ve just noticed on my many trips to South Africa, that this very simple combination of chicken and mayo sandwiches is quite popular. Not only in cafe’s but also at home.
Ideally you would have a sandwich toaster, but I find it simple enough to just use a frying pan.
This is a perfect way to use up leftover roast chicken from the day before.
Makes one sandwich.
- 2 slices bread
- Cooked chicken, shredded
- 1 tablespoon mayo (homemade coming soon)
- salt and pepper to taste
- (optional) lettuce, tomatoes, cucumber and red pepper
With the shredded chicken, just mix in the mayonnaise in a small bowl and add enough salt and pepper to taste. Mix well.
Butter the two slices of bread and either place in a sandwich press, or place (butter on the outside) butter side down on a frying pan over a medium heat. Add enough chicken to cover the bread well and then top with the other slice of bread, butter side up.
Cook until golden brown. If in a pan, flip to cook the other side.
If you like, you can add salad vegetables after the chicken mayo sandwich has been cooked. Slice and eat immediately.