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Chilean Chicken Mayo Sandwich Recipe
Chilean Chicken Mayo Sandwich Recipe

The chicken mayo sandwich is a foolproof dish, simple to prepare and resulting in a creamy, delicious, and filling meal, perfect for any time of the day.

How to make a Chicken Mayo Sandwich?

The basic mixture uses only two ingredients, but you can combine them in various ways, either in the final texture of the meat or the type of mayonnaise, and serve it on frica bread, marraqueta, or homemade bread.

Nutritional Information

Category: Sandwiches
Cuisine: Chilean
Calories: 300
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 2 people

Chilean Chicken Mayo Sandwich recipe


  • 2 chicken breasts
  • 2 breads (frica, marraqueta, kneaded)
  • 4 tablespoons of mayonnaise
  • 1 garlic clove
  • ¼ red onion
  • Merkén (Chilean spice)
  • Salt
  • Pepper


  1. In a medium pot, add the clean chicken breasts and cover with cold water. Heat over medium heat, add the whole garlic, onion, a bit of salt, and cook covered for about 20 minutes until the meat is well cooked and tender. Drain the water and discard the garlic and onion.
  2. While the meat is still warm, process it in a blender, food processor, or simply mash it with a fork until you achieve the desired texture. Cool completely, add the mayonnaise, and gently stir until a homogeneous paste forms. Season with salt, pepper, and optionally add a pinch of merkén.
  3. Open the marraquetas and gently remove some of the bread inside. Toast until warm and then fill each base with the chicken mayo mixture to taste. Optionally, sprinkle some chopped cilantro or chives and close the sandwich.
  4. Serve the chicken mayo sandwich immediately and, if desired, accompany it with lettuce leaves or slices of fresh tomato.

Chicken Mayo with Bell Pepper

A popular variation of the traditional Chilean chicken mayo is to add cooked red bell pepper to the mixture, giving the dish a deeper and spicier flavor.

Did you know?

Mayonnaise is a sauce that was created on the island of Mahon, the capital of the Spanish island of Menorca. It was served in 1756 to Marshal Richelieu while the island was under French control, who later took it to Paris, calling it “mahonesa.”


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