Name: Filipino Chicken Sandwich
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup cooked chicken (Leftover chicken or canned chicken can be used.); 1/3 cup good mayonnaise (Don’t skip on the mayo.); 1 small carrot, grated (Optional but adds nutrition.); 1 stick celery, chopped small (Kids generally don’t notice the celery.); to taste salt & pepper (Season to personal preference.); as needed slices bread (Use white, wheat, or whatever you have.)

Jump to Recipe Print Recipe

Filipino Chicken Sandwich is my not-so-secret weapon during those after-school meltdowns. You know the drill, right? Your kids come charging in, bags flying, declaring they’re starving like it’s the end of the world. I needed something that’s fast, tasty, and kid-proof. After fumbling through too many merienda ideas, I landed on this. Trust me, it’s laughably easy yet everyone acts like I’m dishing out a five-star restaurant treat.

Ingredients

Get these on your kitchen counter, and life just gets better:

1 cup cooked chicken (any leftover chicken is gold, but even canned will do in emergencies)
1/3 cup good mayo (I’m not the mayo police, just don’t skip)
1 small carrot, grated (optional but sneaky healthy)
1 stick celery, chopped real small (kids barely notice it, promise)
Salt & pepper to taste
Bread slices (white, wheat, whatever’s left in your pantry honestly)

Sometimes I add a splash of calamansi juice or a teeny bit of sugar if it needs oomph (that’s the Pinoy in me talking). Oh, and if you want a flavor adventure, sneak a little Lady’s Choice chicken spread in there. Total game changer.

Prepare chicken spread

Alright, here’s where most people want to get fancy. Me? I just want my Filipino Chicken Sandwich on the table in 10 minutes.

First, shred up your chicken real fine. I chuck it in a big bowl and mash it with a fork. Add the mayo (spoonful by messy spoonful) until it’s sticky but not drowning. Throw in the carrot and celery. It should look like chunky confetti. Quick taste for salt and pepper. Sometimes, taste buds demand an extra pinch of sugar, or even a dash of calamansi, but that’s sort of freestyle. No rules.

If you made too much (I always do—it’s like a reflex), shove it in a covered container and chill. Honestly, the spread tastes better after sitting in the fridge for a bit. Try it with crackers too. Kakaiba!

If you’re into cozy chicken recipes, hit up my simple chicken sopas or the always-comforting chicken arroz caldo. Anyway, back to this sandwich.

Assemble sandwich

Here’s where it gets real. Get your bread, two slices per person. Grab a fat spoonful of your chicken spread, slap it on one slice. Don’t be shy. I like it thick, like almost-falling-out-the-sides kind of thick. Pop the other slice of bread on top, press down just a bit. If you’re feeling artsy, cut the crusts off or slice into little triangles (kids go bonkers for shapes, no joke). Some days, I add lettuce or tomatoes for crunch, but mostly… eh, who has time?

Pro tip? If your bread’s getting stale, toast it lightly. Old pan de sal works, too, in a pinch (trust me). This isn’t high cuisine, it’s just good, old-fashioned Pinoy comfort jam-packed into bread.

I snagged this idea after hosting one too many playdates. Now, it’s my go-to for everything from lazy Sundays to potlucks where you gotta bring “something.” Yeah, it’s just that easy. Still with me?

Serve cold

Look, this Filipino Chicken Sandwich is surprisingly good straight from the fridge. My kids will eat it half-frozen. If you ask me, the flavors just pop more when it’s chilled. Perfect for lunch boxes, picnics, or whenever the tropics decide to hit you with extra-hot weather (which feels like always here).

Here are some twists for serving up your sandwich:

Cut into cute shapes for kids. Stars, hearts, whatever your cookie cutter delivers.
Wrap in wax paper for “takeaway” merienda. Feels a bit fancy, honestly.
Side it with chips or kropek. Crunch is part of the experience.
For a party, make mini versions and watch them disappear.

To be honest? Adults snatch them up, too. Don’t say I didn’t warn you.

“I tried your Filipino Chicken Sandwich trick for my daughter’s birthday. Not a sandwich left! Had to fend off the titas for seconds.”
– Carla, Manila Mom

Common Questions

Is the Filipino Chicken Sandwich okay to make ahead?
Absolutely. Make it a day before; it only gets tastier. Just keep it in the fridge.

Can I use rotisserie chicken?
Yup, rotisserie, boiled, fried, whatever leftovers you have.

Is there a way to make it healthier?
Swap in yogurt for mayo, or ramp up the veggies. Kids, shockingly, don’t always notice.

Can I freeze the chicken spread?
I don’t recommend freezing—texture turns odd. Just store it in the fridge up to three days.

What bread works best?
Anything goes. But fresh loaf or pan de sal gives the best, softest bite.

A Quick Win for Busy Days

If your merienda routine needs saving, this Filipino Chicken Sandwich recipe is the ticket. Whether you use shredded chicken, canned, or leftover adobo, this thing disappears fast. For even more merienda ideas, peek at some classics like my chicken adobo nuggets or a cozy bowl of chicken tinola. For extra inspiration, check out even more Filipino Chicken Sandwich Spread & More – Today’s Delight tricks that’ll make snack time exciting. So, let your mini chefs help out. Let them scoop, spread, smear jam all over their faces. You’ll all love it—and it’ll save your sanity.

Print Recipe