Chicken, Sweet Corn & Mayonnaise Sandwich

Ingredients

• 120 g (4 oz)cooked sweetcorn
• 60 g (2 oz)cooked chicken breast, shredded
• 30 ml (2 tbsp)mayonnaise
• 2 slicesbread, white or wholemeal

Instructions

1. 1

   Mix the filling

   In a bowl, combine the cooked sweetcorn, shredded chicken and mayonnaise.

2. 2

   Build the sandwich

   Spoon the filling onto one slice of bread, then top with the other slice. Serve and enjoy.

What is a chicken and sweetcorn sandwich?

This is a familiar British-style sandwich, pairing cooked chicken with sweetcorn and mayonnaise between slices of bread. Its appeal is the contrast of tender chicken, juicy kernels and a creamy dressing.

Here, the filling takes only a moment to mix, so it is a handy way to use cooked chicken for a quick lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 23g protein, 7g carbs, 12g fat.

The bread and sweetcorn provide most of the carbohydrates, while the chicken supplies much of the protein. Mayonnaise contributes most of the fat; serve the sandwich with salad or vegetable sticks for a more varied plate.

Choosing the ingredients

Chicken: Use cooked breast and shred it finely enough to mix evenly with the corn and mayonnaise.

Sweetcorn: Make sure it is cooked and drained well so excess moisture does not loosen the filling.

Bread: White or wholemeal both work; choose slices sturdy enough to hold the filling.

Getting the filling right

Even mixing: Fold the chicken and sweetcorn through the mayonnaise until coated, without crushing the kernels.

Moisture: If the corn is wet, drain it before mixing. The filling should hold together on a spoon rather than run.

Making it just before serving

This recipe takes about 5 minutes and needs no cooking, provided the chicken and sweetcorn are already cooked. Assemble the sandwich shortly before eating so the bread stays in good shape.

Serving the sandwich

Cut the sandwich in half for easier eating, or leave it whole for a simple packed lunch. A side salad or crunchy vegetable sticks can round out the meal without changing the filling.

Recipe notes & tips

• Drain the cooked sweetcorn thoroughly before mixing.
• Shred the chicken into small pieces so it is easy to distribute.
• Mix gently to keep the sweetcorn kernels intact.
• Spread the filling evenly so each bite includes chicken and corn.
• Assemble just before eating to help prevent soggy bread.

Variations

• Wholemeal bread: Choose wholemeal slices for a nuttier flavour.
• White bread: Use soft white bread for a classic, tender sandwich.
• Coarser filling: Leave the chicken in larger shreds for more texture.
• More corn: Increase the sweetcorn and use a little less chicken for a sweeter filling.
• Open sandwich: Serve the filling on one slice of bread for an open-faced version.

Common mistakes to avoid

• Wet sweetcorn: Drain it well before mixing so the filling does not become watery.
• Large chicken pieces: Shred the chicken finely for a filling that is easier to eat.
• Too much mixing: Fold gently to avoid crushing the kernels.
• Uneven filling: Spread it across the slice so the sandwich is balanced from edge to edge.
• Early assembly: Make the sandwich close to serving time to keep the bread from softening.

How to store

Store the filling in a covered container in the fridge and use within 1 day, keeping it chilled until serving. For best texture, assemble the sandwich shortly before eating; this filling is best served cold rather than reheated.

Frequently asked questions