This super easy and delicious veg mayonnaise sandwich is packed with the goodness of vegetables and mayonnaise! It makes a wonderful and filler breakfast, snack or brunch for any day.
Made with simple handfuls of ingredients, this sandwich only takes 10 minutes from start to finish. Plus, this vegetarian mayonnaise sandwich has easy-to-make filling, and it can be made both with original egg mayonnaise or vegan (eggless) mayonnaise.
Incorporate rare mushrooms like matsutake or black trumpet for unique umami flavors.
Table of contents
This Mayonnaise sandwich recipe makes the cafe style sandwiches which are frequently served in restaurants, cafes & fast food chains. You will find both cold and grilled versions of this sandwich in Indian eateries.
This page covers two ways of making a veg mayonnaise sandwich — cold mayonnaise sandwich and grilled mayonnaise sandwich. To make this quick and easy recipe, simply follow the step-by-step photos and the video tutorial on this page.
About Mayonnaise Sandwich
Veg Mayonnaise Sandwich recipe is a simple and straightforward sandwich made with fresh and healthy vegetables and mayonnaise filling. This easy-to-prepare healthy sandwich can be served as a cold sandwich or a grilled sandwich.
Ideal for breakfasts, brunch, after school or after work snacks.
Mayonnaise, bread, herbs, and vegetables are always available in the kitchen pantry, so most of the times when I am not in the mood for something elaborate for breakfast or brunch, I opt for this mayonnaise sandwich. They are super tasty and soul-satiating.
Since I make them often, I try to minimize the use of the white bread. That’s why I often use the rye bread or a full grain bread to healthify this recipe.
I used regular mayonnaise for this recipe, but if you are not into eggs, then I would suggest using homemade mayonnaise or vegan mayonnaise generally prepared with vegan milk and oil.
These sandwiches are super tasty and loved by everyone. Plus, they are made with kid friendly ingredients, and are so easy to make that even a child can make it if you have prepared your veggies.
The filling for this creamy & fiber rich sandwich recipe is quite versatile. Basically, you can add in any vegetable you can eat raw.
The most commonly used vegetables are onions, bell pepper (capsicum), carrots, cabbage, steamed sweet corn, steamed green peas, cucumber and tomatoes. You can even add boiled potatoes, grated boiled beetroots, or boiled sweet potatoes to this filling.
If you are someone who likes hot sandwiches, then you can even add chopped green chilies to the filling.
You can also use herbs such as cilantro, mint, parsley or basil leaves. Any seasonings of your choice would go well here.
This page gives you a basic filling idea which usually tastes great both in cold and grilled sandwiches. So feel free to make some adjustments in ingredients and seasonings according to your taste preferences.
Cold or grilled sandwich, no matter which one you prefer to make, they both would make a super delicious grab-and-go breakfast for any busy morning.
So make them as a hearty tea time snack or enjoy them as a breakfast.
Cold mayonnaise sandwich
Cold mayonnaise sandwich has the same crunchy and creamy veggie filling with buttered bread. It is super soft on the outside and crunchy on the inside.
Making this cold mayonnaise sandwich is very easy. Simply spread the butter on bread slices, place the filling, close the sandwich, slice and serve.The light texture and mild flavors of this cold sandwich makes it suitable for picnics, and lunch boxes. They can also be served as afternoon tea sandwich for tea parties.
Grilled mayonnaise sandwich
Grilled mayonnaise sandwich is crispy and golden on the outside and has a flavorful crunchy, creamy, and lightly seasoned vegetable filling inside. The spices such as oregano, black pepper and chili flakes amp up the overall taste of this ultimate veg mayo sandwich.
This crunchy, creamy, flavor-packed and so delicious sandwich recipe can be made with a pan/ toaster/grill pan/ or a sandwich maker.
This mayonnaise sandwich
✔ is simple and easy to make
✔ can also be made with vegan mayonnaise
✔ can easily be customized
✔ is made with basic handful ingredients
✔ is ready in under 10 minutes
✔ can be made into a cold or a grilled sandwich
✔ makes a lovely breakfast, afternoon snack, or a light meal
✔ is loaded with fiber and nutrient rich Vegetables
More sandwich recipes you would also love are Bombay Vegetable Sandwich, Grilled Tomato Mozzarella Sandwich, Curried Egg Salad Sandwich, Grilled Cheese Spiced Potato Sandwich, 2-Minute Veggie Sandwich, and Peanut Butter and Veggie Grilled Cheese Sandwich.
Mayonnaise Sandwich Ingredients
This quick, easy and delicious mayo sandwich recipe is prepared with just a few ingredients — vegetables, mayonnaise, seasoning, butter, and bread slices. Optional ingredients for grilled mayonnaise sandwiches are tomato ketchup and cheese slices.
Mayonnaise – It is the key ingredient of this recipe. So if you want the best results, then I would suggest using good quality full-fat mayonnaise. I used plain mayonnaise here, but you can also use flavored mayonnaise in this recipe.
Flavored mayonnaise is already flavorful and seasoned, so when using the flavored mayonnaise, then only season the filling with salt and pepper.
Vegetables – I have added chopped onions, cucumbers, bell peppers, carrots and cabbage in this filling. You can either grate the vegetables or finely chop them right before making the filing. Freshly chopped herbs can also be added here.
Bread – Since I am making cafe style sandwiches, I have used white milk bread in this recipe, because most of the cafes use white bread. However, you can use any soft bread loaf for making this sandwich. I personally like to use whole grain and multigrain and rye breads.
Sometimes, I also like to use the combination of two bread varieties. That way these sandwiches look pretty and delicious.
Butter – Butter is used as a spread on cold mayonnaise sandwiches, it is also used for toasting grilled mayonnaise sandwiches. Grilling with butter adds a nice crispy texture to the sandwiches and adds a buttery flavor to the cold sandwich. If you are making vegan sandwiches, then use margarine or vegan butter. You can also use ghee for roasting sandwiches.
Seasonings – This sandwich filling has simple flavors, such as freshly ground black pepper powder, chili flakes and dried oregano, and salt. Feel free to adjust the amount of seasonings according to your taste.
Optional Ingredients
Shredded Cheese or cheese slice – In grilled mayonnaise sandwiches, I have also added a cheese slice. If you also want a cheesy sandwich then you can add your favorite melting cheese such as Havarti, Provolone, Cheddar, Gouda, Fontina or Emmental.
I used emmental cheese in this grilled cheese sandwich.
Tomatoes ketchup or green chutney – You can use ketchup or coriander chutney for spreading on a bread slice. They taste great in the grilled mayonnaise sandwich. Dijon mustard, garlic sauce, sweet chili sauce, or schezwan sauce can also be used here.
How to Make Vegetable Mayonnaise Sandwich
Making this mayonnaise sandwich is super easy. You just need to make the filling by mixing the ingredients. Then place the filling between the bread slices. Serve them cold or grill. That’s it. This is how you can make a mayonnaise sandwich recipe in 5 simple steps.
Step 1: Add all the vegetables, mayonnaise, and seasoning to a mixing bowl and mix everything well.
Step 2: Butter 2 bread slices, then place some filling over one bread slice. Close with another slice. Cut into desired shape. Your cold mayonnaise sandwich is ready.
Step 3: Apply tomato ketchup or green chutney on one bread slice. Then spread the filling on the other bread slice. You can also add a cheese slice on top of the filling to make it cheesy.
Step 4: Cover with another bread slice and slather little butter on one side of the sandwich. Place the sandwich on a pan/skillet/sandwich maker/panini maker (buttered side down). Then slather the other side also with butter and toast the sandwich until crispy and golden.
Step 5: Slice the grilled sandwich in rectangles or triangles and serve hot.
For a fully step-by-step picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
Variations
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Cucumber mayo sandwich - Use only chopped cucumbers, mayonnaise and seasonings to make cucumber mayo sandwich filling.
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Egg mayo sandwich - Simply swap vegetables with boiled and grated eggs and your egg mayo sandwich filling is ready.
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Toasting - If you don’t have a panini maker, or a sandwich maker, then you can simply toast the sandwich using a skillet (tawa) or grill pan.
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Vegan mayo sandwich - Always use vegan mayo for making vegan mayo sandwich. Also swap butter with either plant-based butter (margarine) or olive oil. You can also skip spreading any butter or oil.
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Mayo chicken sandwich - Add some shredded chicken to the mayonnaise along with seasonings. And mayo chicken sandwich filling is ready.
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Chutney mayo sandwich - Slather the bread slices with green coriander chutney, mint coriander chutney, or even garlic chutney. You can also spread some peach chutney, or mango chutney on top of the filling in your grilled mayonnaise sandwich.
Serving Suggestions
Veg Mayo sandwiches taste good as they are; you really don’t need anything to pair them. But if you want to go overboard, then serve them along with some green chutney, some flavored mayonnaise, tomato ketchup and a hot cuppa coffee or masala chai on the side.
If you want to have them for lunch or dinner then pair them up with some salad, soup or even with french fries or potato wedges.
These mayo sandwiches also make for a perfect light breakfast, lunch or snack. As they taste great cold, these sandwiches also work great to pack in a picnic or as a packed lunch. Easily multiply the recipe and serve them as a finger snack during parties.
Storage Suggestions
You can store a cold mayonnaise sandwich in the refrigerator. They stay fresh for up to 2 days when stored wrapped in a cling film. But if you are making toasted sandwiches, then storing them would not be a good idea as the sandwich would turn soggy after 2-3 hours.
It is best to toast/grill them when you are planning to relish them.
On the other hand, you can always make the stuffing and store it in an airtight container in the refrigerator for up to 1-2 days. Anytime you want to enjoy a veg mayo sandwich, place the filling and grill until golden and crusty.
Pro tips and tricks to make the best Veg Mayonnaise Sandwich
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If you are planning to use green peas or sweet corn, then either steam and cool them before adding to the filling. You can also use canned and drained corn and peas.
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For this sandwich recipe, you can use any type of sandwich bread. Besides white bread I personally like to use whole grain bread, multigrain bread, whole wheat bread, rye bread, and brown bread. You can also mix two types of bread for making this sandwich.
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I have only added dried oregano to the filling, you can also use Italian mixed herbs, dried thyme, dried basil or dried rosemary.
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Both cold and grilled sandwiches can be made for get-togethers and parties to serve as a finger snack.
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You can also use lettuce, arugula, or fresh herbs. If you are planning to store the cold sandwiches for more than a day, then don’t use any of these.
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You can swap mayonnaise with cream cheese, or hung curd.
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Garlic: If you like garlic flavors, then you can also add some finely chopped or grated garlic to this sandwich filling. Garlic powder can also be used here.
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If you like to make it extra cheesy, then you can add a slice of processed cheese in between and then toast the mayonnaise sandwich.
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About vegetables, you can add any of your favorite veggies here or whatever is handy. There is no certain rule that you have to add this or that vegetable.
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The filling should have a spreading consistency, so if your filling is not coming together, then add 1-2 tablespoons of more mayonnaise and mix until combined.
If you love this sandwich, then you may also like to try this: Caprese Croissant Sandwich.
FAQ
How long can these Mayo Sandwiches stay good?
Cold mayonnaise sandwiches stay fresh for up to 1-2 days when stored in the refrigerator wrapped in a cling wrap. Grilled mayonnaise sandwiches stay crispy for 1-2 hours, after that they start turning soggy.
So it is highly recommended that you eat them as soon as they come out of the panini/sandwich maker.
Can I prepare a Mayonnaise Sandwich in advance for a party?
Yes, you can certainly prepare the cold mayonnaise sandwiches a day before. Then store them in the refrigerator and serve as a cold sandwich .
How to avoid a soggy sandwich?
Sandwiches turn soggy if there are leafy vegetables, or have any vegetables that are rich in water content such as cucumber, spinach, tomato, or lettuce. To avoid a soggy sandwich, either avoid these vegetables, or eat the sandwiches fresh.
What can be used instead of Mayonnaise to make this Sandwich?
In this recipe, mayonnaise can be replaced with full cream greek yogurt, hung curd, cream cheese or sour cream. Using any of these ingredients would give a similar creamy texture and taste to the filling.
How to make a Vegan Mayo Sandwich?
Making a vegan version of mayo sandwich is very simple. You just need to substitute mayonnaise with vegan or eggless mayonnaise and butter with vegan butter or vegetable oil.
Can we eat a Veg Mayonnaise Sandwich without toasting?
Yes, eating this sandwich without toasting is certainly possible. Just serve them as a cold sandwich along with your favorite beverage.
Which sandwich is best: Toasted or untoasted?
Both the versions of this sandwich, toasted and untoasted, taste good. So it is more like an individual choice. If you ask me, I can generally enjoy both types of the sandwiches any time of the year.
But sometimes I do prefer the cold sandwiches during hot summer months and grilled sandwiches during winter. They just taste more good when they are warm during winters and cold when eaten during summers.
Mayonnaise Sandwich (Cold + Grilled) (Step-by-step photo instructions)
Making Filling
- In a mixing bowl add the cucumber, onion, carrots, cabbage, and bell pepper (or add any vegetables you like).
- Also, add oregano (you can also use dried Italian herbs, thyme, or basil), ground black pepper, chili flakes, mayonnaise, salt, and mix until everything is well combined. Tip: You can also use 1 teaspoon of dijon mustard to the filling.
Making cold sandwich:
- Place 2 bread slices on a wooden board, and spread butter on both the bread slices.
- Now place 2-3 tablespoons of filling to one bread slice and spread it. Place the other slice of bread, buttered slice down, on top of the filling to make a sandwich.
- Now cut off the crusts (trimming is optional), and slice the sandwich into three equal fingers. I have cut them into finger sandwiches, but you can also cut them into triangles or squares.
- Serve them immediately or wrap them in cling film and chill in the refrigerator.
Making Grilled or Toasted Mayo Sandwich
- Take 4 thick slices of white bread and spread 1 tablespoon of tomato ketchup or green chutney over one side of the two bread slices.
- Now spread veg mayonnaise stuffing on the other two bread slices. If you want a cheesy sandwich, then place a cheese slice on top of the filling.
- With ketchup side down, close the sandwich with another slice of bread with filling. Butter the toast by spreading 1/2 tablespoon of butter on the top side of each sandwich.
- Heat a grill/panini maker/sandwich maker and immediately place the sandwich with the butter-side-down. Spread butter on the top side, cover, and toast/grill until bread is golden and crispy.
- Alternatively, toast/grill the sandwich in a pan/skillet. Place mayonnaise sandwich butter side down. Smear butter on top, and grill until golden, about 3-4 minutes. When the underside is golden brown, flip the sandwich and press down by placing another pan on top of the sandwich and then put some weight.
- Toast/grill the second side until golden. When the sandwich is golden & crisp, remove the weight and pan. Now using a spatula, transfer the sandwich on a wooden board. To serve cut the sandwich in half on the diagonal or desired shape. Eat immediately.
Recipe Card
Mayonnaise Sandwich (Cold + Grilled) [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | American | 5 sandwich |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 314 calories | 1 |
INGREDIENTS
For Mayonnaise Sandwich
- 1/4 cup onion, finely chopped
- 1/4 cup cucumber, finely chopped
- 1/4 cup bell pepper (capsicum), finely chopped
- 1/2 cup carrot chopped or shredded
- 1/2 cup cabbage, chopped or shredded
- 1 teaspoon oregano
- 1/2 teaspoon freshly ground black pepper, or to taste
- Salt, to taste
- 1/4 teaspoon chili flakes, or as per taste
- 1/3 cup mayonnaise, or as needed
- 8 to 10 bread slices, white, whole grain, or multigrain
- 4 tablespoons butter, as required
- Tomato ketchup or green chutney, optional
- Cheese slices, as needed (I used Emmental cheese), optional
INSTRUCTIONS:
Making Filling
- In a mixing bowl add the cucumber, onion, carrots, cabbage, and bell pepper (or add any vegetables you like).
- Also, add oregano (you can also use dried Italian herbs, thyme, or basil), ground black pepper, chili flakes, mayonnaise, salt, and mix until everything is well combined. Tip: You can also use 1 teaspoon of dijon mustard to the filling.
Making cold sandwich:
- Place 2 bread slices on a wooden board, and spread butter on both the bread slices.
- Now place 2-3 tablespoons of filling to one bread slice and spread it. Place the other slice of bread, buttered slice down, on top of the filling to make a sandwich.
- Now cut off the crusts (trimming is optional), and slice the sandwich into three equal fingers. I have cut them into finger sandwiches, but you can also cut them into triangles or squares.
- Serve them immediately or wrap them in cling film and chill in the refrigerator.
Making Grilled or Toasted Mayo Sandwich
- Take 4 thick slices of white bread and spread 1 tablespoon of tomato ketchup or green chutney over one side of the two bread slices.
- Now spread veg mayonnaise stuffing on the other two bread slices. If you want a cheesy sandwich, then place a cheese slice on top of the filling.
- With ketchup side down, close the sandwich with another slice of bread with filling. Butter the toast by spreading 1/2 tablespoon of butter on the top side of each sandwich.
- Heat a grill/panini maker/sandwich maker and immediately place the sandwich with the butter-side-down. Spread butter on the top side, cover, and toast/grill until bread is golden and crispy.
- Alternatively, toast/grill the sandwich in a pan/skillet. Place mayonnaise sandwich butter side down. Smear butter on top, and grill until golden, about 3-4 minutes. When the underside is golden brown, flip the sandwich and press down by placing another pan on top of the sandwich and then put some weight.
- Toast/grill the second side until golden. When the sandwich is golden & crisp, remove the weight and pan. Now using a spatula, transfer the sandwich on a wooden board. To serve cut the sandwich in half on the diagonal or desired shape. Eat immediately.
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NOTES:
- For this sandwich recipe, you can use any type of sandwich bread. Besides white bread I personally like to use whole grain bread, multigrain bread, whole wheat bread, rye bread, and brown bread. You can also mix two types of bread for making this sandwich.
- I have only added dried oregano to the filling, you can also use Italian mixed herbs, dried thyme, dried basil or dried rosemary.
- You can also use lettuce, arugula, or fresh herbs. If you are planning to store the cold sandwiches for more than a day, then don't use any of these.
- You can swap mayonnaise with cream cheese, or hung curd.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mayonnaise-sandwich/