Gordon Ramsay Chicken Sandwich Recipe
Introduction
This Gordon Ramsay Chicken Sandwich is a delicious twist on a classic favorite, featuring tender shredded chicken mixed with crunchy walnuts, fresh herbs, and a tangy, creamy sauce. Perfect for lunch or a light dinner, these sandwiches are easy to assemble and packed with flavor.
Ingredients
- 500g cooked chicken meat (from 1 large store-bought roast chicken)
- 1 celery stalk
- 1 green onion, finely sliced
- 75g walnuts, roughly chopped
- 3 tbsp finely chopped cornichon or dill pickle
- 1 tbsp finely chopped dill
- 160g whole egg mayonnaise
- 160g sour cream (or full-fat yogurt)
- 2 tsp Dijon mustard
- 1 tbsp lemon juice (or white wine vinegar)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Salted butter for spreading
- 20 slices white sandwich bread (preferably day-old)
Instructions
- Step 1: Shred the cooked chicken finely using your hands, a stand mixer, or a beater until it reaches a manageable, even texture.
- Step 2: In a bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, kosher salt, and black pepper to create the creamy sauce.
- Step 3: Stir the shredded chicken, chopped celery, sliced green onion, walnuts, cornichon, and dill into the sauce until everything is well incorporated.
- Step 4: Lightly butter one side of each bread slice to add flavor and help keep the sandwiches moist.
- Step 5: Spread about 100g of the chicken filling evenly onto the unbuttered side of one bread slice, then top with another slice, buttered side out.
- Step 6: If desired, chill the assembled sandwiches for 15–30 minutes to firm up the filling, making them easier to slice.
- Step 7: Cut the sandwiches into halves or quarters and serve immediately for best taste and texture.
Tips & Variations
- Use day-old bread for sandwiches that hold together better and absorb less moisture from the filling.
- Swap walnuts for pecans or almonds for a different nutty crunch.
- Add a handful of fresh herbs like parsley or chives to brighten the flavor even more.
- Try spreading a layer of mustard or avocado on the bread for extra creaminess and zing.
Storage
Store any leftover chicken filling separately in an airtight container in the refrigerator for up to 3 days. Assemble fresh sandwiches before serving to avoid soggy bread. If sandwiches are already made, wrap them tightly in plastic wrap and keep refrigerated for up to 24 hours. Reheat is not recommended as the filling is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked chicken for this sandwich?
Yes, leftover cooked chicken works perfectly for this recipe. Just shred it finely and proceed with the mixing.
What if I don’t have cornichons or dill pickles?
You can substitute with regular pickles or omit them entirely, although they add a nice tangy crunch that enhances the flavor.
PrintGordon Ramsay Chicken Sandwich Recipe
This Gordon Ramsay Chicken Sandwich recipe features tender shredded roast chicken combined with a creamy, tangy sauce made from mayonnaise, sour cream, and Dijon mustard, enhanced with crunchy celery, walnuts, and fresh herbs. Perfectly buttered white bread slices encase the flavorful filling, creating a delicious, satisfying sandwich ideal for a hearty lunch or picnic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 sandwiches (20 slices of bread) 1x
- Category: Sandwich
- Method: No-Cook
- Cuisine: British
Ingredients
Chicken Filling
- 500g cooked chicken meat (from 1 large store-bought roast chicken)
- 1 celery stalk, finely chopped
- 1 green onion, finely sliced
- 75g walnuts, roughly chopped
- 3 tbsp finely chopped cornichon or dill pickle
- 1 tbsp finely chopped dill
Sauce
- 160g whole egg mayonnaise
- 160g sour cream (or full-fat yogurt)
- 2 tsp Dijon mustard
- 1 tbsp lemon juice (or white wine vinegar)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
Other
- Salted butter for spreading
- 20 slices white sandwich bread (preferably day-old)
Instructions
- Shred Chicken: Finely shred the cooked chicken meat using your hands, a stand mixer, or a beater until it is pulled into small, tender pieces.
- Prepare Sauce: In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, kosher salt, and black pepper. Stir well to create a smooth, flavorful dressing.
- Combine Filling: Add the shredded chicken, chopped celery, sliced green onion, chopped walnuts, chopped cornichon or dill pickle, and fresh dill to the sauce. Mix thoroughly until all ingredients are evenly coated and integrated.
- Butter Bread: Lightly spread salted butter on one side of each slice of bread. This adds flavor and helps prevent sogginess.
- Assemble Sandwiches: Spread about 100g of the chicken filling onto the unbuttered side of a bread slice. Top with another slice, buttered side facing out.
- Chill: If desired, place the assembled sandwiches in the refrigerator for 15 to 30 minutes. This helps the filling set and makes the sandwiches easier to slice.
- Slice and Serve: Cut the sandwiches into halves or quarters. Serve immediately or chilled as preferred.
Notes
- Using day-old bread helps the sandwiches hold together better and prevents sogginess.
- For a lighter option, you can substitute sour cream with full-fat yogurt.
- Feel free to add fresh herbs like parsley or chives for extra flavor.
- Walnuts add a nice crunch, but you can substitute them with pecans or almonds if preferred.
- Chilling the sandwiches is optional but recommended for cleaner slicing and better texture.
Keywords: Gordon Ramsay, Chicken Sandwich, Roast Chicken, Easy Sandwich Recipe, Creamy Chicken Salad Sandwich
