Grilled Chicken Sandwich with Lemon and Herb Mayonnaise

This grilled chicken sandwich recipe may look a little long, but actually it is entirely simple. The key to it is spectacular homemade mayonnaise and delicious organic chicken.

If you haven’t made mayonnaise before, do not be daunted. It’s really quite easy once you have got the knack of it – and the knack really is just steady pouring and lots of whisking. Essentially you are creating an as you whisk, which you can watch coming together as you whisk.

Perfect for a quiet dinner in or made in bulk for a barbecue, this really is a delicious number to have up your sleeve.



Butterfly the chicken breast so that you have two thin pieces. Smother with the salt, pepper lemon, olive oil and thyme leaves and leave to marinade for as long as you can.

Meanwhile, prepare the mayonnaise. First of all, put the egg yolks into a clean bowl, add the mustard, salt and a little freshly milled black pepper and whisk together well. Then, holding the sunflower oil in a jug in one hand, and an electric hand whisk in the other, very slowly pour the oil into the egg mixture, whisking all the time. (*NB: if you don’t have an electric whisk, a hand-held whisk and a strong arm will suffice). Once you have added about a third of the oil, the mixture will begin to thicken and could go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down, you can then begin pouring the oil, again in a slow steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper and a squeeze of lemon if it needs it.

Divide the mayonnaise equally between two separate bowls. Keep one aside and in the other, stir through the remaining ingredients to make your lemon mayonnaise. Again, check the seasoning and tweak if necessary.

Prepare the vegetables for the slaw, combine well and then and stir through the remaining half of the mayonnaise, herbs and lemon and season well.

Place a griddle pan over a medium heat and bring to a nice high temperature before adding the chicken. Fry on either side until charred on the outside and just cooked through inside.

Meanwhile, butter your burger buns and add the chicken breast halves to the bases. Dollop with generous spoonful’s of the herbed mayonnaise and the rocket and place the lids on the top. Serve warm alongside the delicious summer slaw.

Recipe from Daylesford.

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