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Jade English
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Saturday 17 October 2026 16:27:19 GMT
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6 Sandwich Fillings Everyone Should Know How to Make Coronation Chicken Makes enough for 4 sandwiches 300g cooked chicken, finely chopped 100g mayonnaise 30g mango chutney 8g mild curry powder 30g yoghurt 15ml lemon juice 5g fresh coriander, finely chopped 15g sultanas, chopped Salt and freshly ground black pepper Method Add the mayonnaise, mango chutney, curry powder, yoghurt and lemon juice to a bowl and mix until smooth. Add the chopped chicken, coriander and sultanas and fold together until evenly coated. Season to taste with salt and plenty of black pepper. For the best flavour, cover and refrigerate for 20–30 minutes before serving. Tuna Mayo & Sweetcorn Makes enough for 4 sandwiches 290g tuna, drained weight 100g mayonnaise 75g sweetcorn, drained 15ml lemon juice Half a small red onion, very finely diced 5g fresh parsley, finely chopped Salt and freshly ground black pepper Method Drain the tuna well and place it in a bowl. Flake it gently with a fork. Add the mayonnaise, sweetcorn, lemon juice, red onion and parsley. Mix gently until combined, taking care not to turn the tuna into a paste. Season to taste with salt and plenty of black pepper. Egg Mayo Makes enough for 4 sandwiches 6 large eggs 100g mayonnaise 5g Dijon mustard 5g fresh chives, finely chopped 1 small handful cress Salt and freshly ground black pepper Method Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 9 minutes. Transfer the eggs to iced water and leave to cool completely. Peel the eggs and roughly chop them, keeping some larger pieces for texture. Add the mayonnaise, Dijon mustard and chives and gently fold together. Season with salt and freshly ground black pepper. Prawn Cocktail Mayo Makes enough for 4 sandwiches 250g cooked and peeled prawns 100g mayonnaise 30g tomato ketchup 10g horseradish sauce 5ml Worcestershire sauce 15ml lemon juice A pinch of cayenne pepper 5g fresh chives, finely chopped Salt and freshly ground black pepper Method Pat the prawns dry with kitchen paper to remove any excess moisture. Mix the mayonnaise, ketchup, horseradish sauce, Worcestershire sauce and lemon juice together in a bowl. Add a pinch of cayenne pepper, chopped chives and season with salt and black pepper. Fold through the prawns and chopped chives until evenly coated. Cover and refrigerate until ready to use. Cheese Savoury Makes enough for 4 sandwiches 150g mature Cheddar, coarsely grated 75g carrot, finely grated 1 small onion, very finely diced 100g mayonnaise 5g English mustard 15ml lemon juice 5g fresh parsley, finely chopped Salt and freshly ground black pepper Method Add the grated Cheddar, carrot and finely diced onion to a bowl. Add the mayonnaise, English mustard, lemon juice and parsley. Mix together until everything is evenly coated. Season to taste with salt and plenty of freshly ground black pepper. If your onion is particularly strong, soak it in cold water for 5 minutes, then drain and dry thoroughly before adding. Chicken Caesar Mayo Makes enough for 4 sandwiches 300g cooked chicken, finely chopped 100g mayonnaise 40g Parmesan, finely grated 5g Dijon mustard 15ml lemon juice 5ml Worcestershire sauce 1 garlic clove, finely grated Salt and plenty of freshly ground black pepper Method Add the mayonnaise, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce and garlic to a bowl. Mix together until smooth and season generously with freshly ground black pepper. Add the chopped chicken and fold through until evenly coated. Taste and adjust the seasoning if needed. Serve in the sandwich with crisp romaine lettuce. Add extra Parmesan and crispy bacon if you like. #sandwichfilling #Recipe #cooking #FoodTok
6 Sandwich Fillings Everyone Should Know How to Make Coronation Chicken Makes enough for 4 sandwiches 300g cooked chicken, finely chopped 100g mayonnaise 30g mango chutney 8g mild curry powder 30g yoghurt 15ml lemon juice 5g fresh coriander, finely chopped 15g sultanas, chopped Salt and freshly ground black pepper Method Add the mayonnaise, mango chutney, curry powder, yoghurt and lemon juice to a bowl and mix until smooth. Add the chopped chicken, coriander and sultanas and fold together until evenly coated. Season to taste with salt and plenty of black pepper. For the best flavour, cover and refrigerate for 20–30 minutes before serving. Tuna Mayo & Sweetcorn Makes enough for 4 sandwiches 290g tuna, drained weight 100g mayonnaise 75g sweetcorn, drained 15ml lemon juice Half a small red onion, very finely diced 5g fresh parsley, finely chopped Salt and freshly ground black pepper Method Drain the tuna well and place it in a bowl. Flake it gently with a fork. Add the mayonnaise, sweetcorn, lemon juice, red onion and parsley. Mix gently until combined, taking care not to turn the tuna into a paste. Season to taste with salt and plenty of black pepper. Egg Mayo Makes enough for 4 sandwiches 6 large eggs 100g mayonnaise 5g Dijon mustard 5g fresh chives, finely chopped 1 small handful cress Salt and freshly ground black pepper Method Place the eggs in a saucepan and cover with cold water. Bring to the boil, then cook for 9 minutes. Transfer the eggs to iced water and leave to cool completely. Peel the eggs and roughly chop them, keeping some larger pieces for texture. Add the mayonnaise, Dijon mustard and chives and gently fold together. Season with salt and freshly ground black pepper. Prawn Cocktail Mayo Makes enough for 4 sandwiches 250g cooked and peeled prawns 100g mayonnaise 30g tomato ketchup 10g horseradish sauce 5ml Worcestershire sauce 15ml lemon juice A pinch of cayenne pepper 5g fresh chives, finely chopped Salt and freshly ground black pepper Method Pat the prawns dry with kitchen paper to remove any excess moisture. Mix the mayonnaise, ketchup, horseradish sauce, Worcestershire sauce and lemon juice together in a bowl. Add a pinch of cayenne pepper, chopped chives and season with salt and black pepper. Fold through the prawns and chopped chives until evenly coated. Cover and refrigerate until ready to use. Cheese Savoury Makes enough for 4 sandwiches 150g mature Cheddar, coarsely grated 75g carrot, finely grated 1 small onion, very finely diced 100g mayonnaise 5g English mustard 15ml lemon juice 5g fresh parsley, finely chopped Salt and freshly ground black pepper Method Add the grated Cheddar, carrot and finely diced onion to a bowl. Add the mayonnaise, English mustard, lemon juice and parsley. Mix together until everything is evenly coated. Season to taste with salt and plenty of freshly ground black pepper. If your onion is particularly strong, soak it in cold water for 5 minutes, then drain and dry thoroughly before adding. Chicken Caesar Mayo Makes enough for 4 sandwiches 300g cooked chicken, finely chopped 100g mayonnaise 40g Parmesan, finely grated 5g Dijon mustard 15ml lemon juice 5ml Worcestershire sauce 1 garlic clove, finely grated Salt and plenty of freshly ground black pepper Method Add the mayonnaise, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce and garlic to a bowl. Mix together until smooth and season generously with freshly ground black pepper. Add the chopped chicken and fold through until evenly coated. Taste and adjust the seasoning if needed. Serve in the sandwich with crisp romaine lettuce. Add extra Parmesan and crispy bacon if you like. #sandwichfilling #Recipe #cooking #FoodTok

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