Mayonnaise Sandwich

Why You’ll Love This Recipe

• Incredibly quick and easy—no cooking required.
• Budget-friendly with common pantry ingredients.
• Easy to customize with vegetables, herbs, or protein add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Soft white or whole wheat bread slices
• Mayonnaise
• Finely chopped vegetables (such as cucumber, carrot, capsicum, onion)
• Salt and pepper
• Optional: green chilies, herbs like parsley or coriander

Directions

1. In a bowl, combine mayonnaise with chopped vegetables.
2. Season with salt and pepper to taste.
3. Spread the mixture evenly on one slice of bread.
4. Top with another bread slice to make a sandwich.
5. Trim crusts if desired and cut into halves or quarters.
6. Serve immediately for best freshness.

Servings and timing

Makes about 4 sandwiches.
Prep time: 10 minutes.
No cooking required.

Variations

• Add boiled egg pieces for a creamy egg-mayo sandwich.
• Use grilled chicken shreds for a protein-rich option.
• Swap raw vegetables for roasted ones for a richer flavor.
• Add cheese slices or grated cheese for extra indulgence.
• Make it spicy with chili flakes, peri-peri seasoning, or hot sauce.

Storage/Reheating

Best eaten fresh. If needed, store in an airtight container in the refrigerator for up to 4 hours. Avoid reheating, as mayo-based fillings can separate or lose texture when warmed.

FAQs

1. Can I use flavored mayonnaise?

Yes—garlic mayo, chili mayo, or herbed mayo all add unique flavors.

2. Can I make this without vegetables?

Absolutely, just season the mayonnaise with herbs and spices for a minimalist version.

3. Is it suitable for kids?

Yes—it’s mild, creamy, and easy to chew. You can skip spicy add-ins for a kid-friendly sandwich.

4. Can I make it vegan?

Yes—use plant-based mayonnaise for a vegan alternative.

5. What bread works best?

Soft sandwich bread is classic, but you can use multigrain, sourdough, or even baguette slices.

6. How can I prevent the bread from getting soggy?

Pat the vegetables dry before mixing and assemble the sandwich just before serving.

7. Can I make it the night before?

It’s best made fresh, but you can prepare the mayo filling ahead and refrigerate it, then assemble in the morning.

8. Can I add herbs?

Yes—parsley, dill, or coriander brighten the flavor.

9. What can I serve with it?

Pair with chips, soup, or a fresh salad for a more complete meal.

10. Is it good for picnics?

Yes—if kept chilled in a cooler box and eaten within a few hours.

Conclusion

The mayonnaise sandwich is a quick, creamy, and endlessly adaptable classic. Whether you enjoy it plain, loaded with veggies, or paired with proteins, it’s the ultimate fuss-free snack that delivers big on comfort and flavor.

Mayonnaise Sandwich

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and creamy sandwich made with mayonnaise and fresh chopped vegetables between soft bread slices, perfect for breakfast, lunch, or a light snack.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 sandwiches
• Category: Sandwich
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

1. 8 slices soft white or whole wheat bread
2. 1/2 cup mayonnaise
3. 1/2 cup finely chopped cucumber
4. 1/4 cup finely chopped carrot
5. 1/4 cup finely chopped capsicum
6. 2 tbsp finely chopped onion
7. Salt and pepper to taste
8. Optional: 1 finely chopped green chili, 1 tbsp chopped parsley or coriander

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine mayonnaise with cucumber, carrot, capsicum, and onion.

1. Season with salt and pepper, adding optional green chili or herbs if desired.
2. Spread the mixture evenly over 4 slices of bread.
3. Top each with another bread slice to make sandwiches.
4. Trim crusts if desired and cut into halves or quarters.
5. Serve immediately for best freshness.

Notes

• Pat vegetables dry before mixing to prevent sogginess.
• Use plant-based mayonnaise for a vegan version.
• Filling can be prepared a few hours ahead and stored in the fridge until assembly.
• Best eaten within 4 hours of making.

Nutrition

• Serving Size: 1 sandwich
• Calories: 280
• Sugar: 5g
• Sodium: 420mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg