This Mayonnaise Sandwich is a tasty and easy-to-prepare vegetarian sandwich made with veggie stuffing and my homemade vegan and Eggless Mayonnaise. This light and mildly flavored sandwich is perfect for a summer picnic or to serve as a finger snack during parties or get-together. Make this quick recipe with my step-by-step photos and video.
Table of Contents
About This Mayonnaise Sandwich
These mayonnaise sandwiches are light and refreshing. The boiled potatoes blend perfectly with the mayo to produce a nice creamy spread. The added veggies give a crunch and nutritional boost to the sandwich and the seasonings are mild, but perfectly paired with the flavor of the mayo.
There are many ways a veg mayonnaise sandwich can be made. Here I give you the basic method for preparing the mayo filling and constructing the sandwich as well as tips on ingredients and seasonings. Once you have the basic idea, feel free to adapt the recipe to your preference.
It is also easy to prepare the mayo stuffing and have it ready to add to bread for a quick lunch or snack throughout the week.
This vegetarian recipe can easily be made vegan by using dairy-free mayo and vegan butter.
Ingredients You Need
Besides a good quality Eggless Mayonnaise, the other key ingredient that makes this sandwich work are the soft-boiled potato cubes. The texture of the boiled potatoes works perfectly with the mayonnaise.
This recipe includes grated carrots and chopped bell pepper (capsicum), however feel free to add different or additional veggies, including cabbage, steamed corn kernels and steamed green peas.
In the video, steamed corn kernels are added while in the step-wise photos, I have not added them.
Just be sure that the proportion of veggies to mayo gives you a nice consistency so that it spreads well on the bread.
Any bread can be used, but for a healthy version include whole wheat bread or rye bread or multi grain bread.
How to make Mayonnaise Sandwich
Make Veg Mayo Filling
1. In a mixing bowl take ⅓ cup grated carrots and ¼ cup finely chopped bell pepper (capsicum). You can also add veggies like some steamed corn kernels, steamed green peas and shredded cabbage at this step.
2. Add one medium-sized potato, which has been boiled, peeled and chopped. The addition of potatoes are optional but I do recommend adding them as they make the sandwiches filling and hearty. They also give a good texture and taste.
3. Add ⅓ cup Veg Mayonnaise. You can use your preferred brand of eggless or vegan mayonnaise. Instead of mayo you can use greek yogurt or thick sour cream.
4. Add ¼ teaspoon freshly ground black pepper and ¼ teaspoon ground mustard (mustard powder).
If you do not have ground mustard, then simply crush ⅛ teaspoon mustard seeds in a mortar pestle. Or you can add ¼ teaspoon dijon mustard.
5. Mix very well. For a slightly sweet taste, you can also add ¼ to ½ teaspoon sugar. But do keep in mind that if your mayo has a more sweet taste then don’t add sugar.
If you want, you can also add some red chili flakes or some dried herbs like oregano, thyme, basil.
Make Mayo Sandwich
6. Spread butter on the bread slices.
7. Now spread the stuffing on the bread slices.
8. Place on top the remaining buttered slices and slice the sandwich in rectangles or triangles or small squares. At this point, if you’d like, you can toast or grill these sandwiches.
9. While serving the veg mayonnaise sandwiches you can garnish them with some grated carrots and grated cheddar cheese. Accompany them with some banana chips, potato chips or potato wedges.
They make for a good after-school snack for kids as well as a hearty evening snack.
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.
You can serve veg mayo sandwiches plain or accompany them with some potato chips or french fries or potato wedges.
For a vegan version, simply use a vegan mayonnaise and plant-based butter or just skip spreading the butter on the bread. Or else, if you are just looking to avoid eggs, use an eggless mayonnaise, or else make your own homemade eggless mayonnaise.
This version is for a cold, non-toasted sandwich, but you can easily toast or grill these mayonnaise sandwiches if you prefer a warm sandwich with a crispy crust.
- Always include the boiled potato cubes as the soft texture of the potatoes goes very well in a veg mayo sandwich.
- Steamed corn kernels taste good in mayonnaise stuffing. You can steam or boil the corn at home or you can also use canned corn. In place of corn you can use steamed green peas.
- You can use any bread, like whole-wheat bread, or brown bread or white bread or rye bread or multi-grain bread. To make it healthy, avoid using white bread.
- For a bolder flavor and a bit of spice, add some red chili flakes or some dried herbs like oregano, thyme and basil into the mayonnaise sandwich stuffing.
These veg mayo sandwiches stay good for about 1 to 2 hours when refrigerated as they are made with a homemade eggless and vegan cashew mayo. But for the best taste and flavor I recommend to serve them as soon as they are made. If you have made these sandwiches with egg based mayo or milk-based mayo, then eat them as soon as you prepare them.
Yes, you can prepare them an hour earlier and refrigerate, if you have used a vegan plant based mayo. Later serve these as a cold sandwiches.
This recipe does not yield a soggy sandwich as there are no juicy or watery vegetables added. Just do not add tomatoes, cucumber and lettuce in the sandwich to avoid sogginess.
You could use greek yogurt or thick sour cream in place of mayonnaise.
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Mayonnaise Sandwich | Vegetable Mayo Sandwich
- ⅓ cup grated carrots
- ¼ cup finely chopped bell pepper (capsicum)
- 1 medium potato – boiled and chopped
- ⅓ cup Veg Mayonnaise – eggless or vegan, add as required
- ¼ teaspoon black pepper powder or add as required
- ¼ teaspoon ground mustard (mustard powder)
- ¼ teaspoon sugar – optional
- 8 to 10 bread slices – whole wheat, brown, white or multigrain bread
- Butter as required
- 1 to 2 tablespoon grated carrots – optional
- 1 tablespoon grated cheddar cheese – optional
- In a mixing bowl take the grated carrots, finely chopped bell pepper. You can also add some steamed corn kernels, steamed green peas and shredded cabbage.
- Add one medium sized potato, which has been boiled, peeled and chopped.
- Add mayonnaise, black pepper powder and ground mustard (mustard powder).
- If you do not have mustard powder, then just crush ⅛ teaspoon mustard seeds in a mortar-pestle or you can add ¼ teaspoon dijon mustard.
- Mix very well. You can also add ¼ to ½ teaspoon sugar for a slight sweet taste. If your mayo has a more sweet taste then don't add sugar. You can also add some red chili flakes or some dried herbs like oregano, thyme, basil.
Making mayo sandwich
- Spread butter on the bread slices.
- Now spread veg mayonnaise stuffing on the bread slices.
- Place on top the remaining buttered slices and slice the mayo sandwiches in rectangles or triangles or small squares. You can even toast or grill these sandwiches.
- While serving mayonnaise sandwich, you can garnish with some grated carrots and grated cheddar cheese.
- They can be served for breakfast, brunch or as an after school snack.
- The recipe can be scaled to make a big batch for parties.
- Use homemade mayonnaise or your preferred brand of vegetarian or vegan mayo.
- Don’t use watery veggies like cucumber, lettuce, beets if you plan to serve the sandwich after some minutes or an hour.
- You can add your choice of herbs and spices. Both dried herbs as well as fresh herbs work in the recipe.
- For a healthier option use whole meal bread, multi grain bread or rye bread.
- For a vegan mayo sandwich omit the butter or use plant based butter. Also use vegan mayonnaise.
- Note that the approximate nutrition info is for one sandwich made with whole wheat bread and non-fat mayo.
Nutrition Info (Approximate values)
This Mayonnaise Sandwich recipe post from the archives first published in January 2017 has been republished and updated on 17 June 2021.