Gordon Ramsay Chicken Sandwich Recipe

Introduction

This Gordon Ramsay Chicken Sandwich is a delicious twist on a classic favorite, combining tender roast chicken with a creamy, tangy sauce and crunchy walnuts. Perfect for a quick lunch or a satisfying snack, these sandwiches are easy to make and full of 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

1. Step 1: Shred the cooked chicken finely using your hands, a stand mixer, or a beater for ease and texture.
2. Step 2: In a bowl, mix together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper to create the sauce.
3. Step 3: Stir the shredded chicken, chopped celery, sliced green onion, walnuts, cornichon, and dill into the sauce until everything is well combined.
4. Step 4: Lightly butter one side of each slice of bread to add richness and prevent sogginess.
5. Step 5: Spread about 100g of the chicken filling onto the unbuttered side of one bread slice, then top with another slice, buttered side up.
6. Step 6: If you prefer, chill the sandwiches in the refrigerator for 15–30 minutes to make slicing easier and for flavors to meld.
7. Step 7: Cut the sandwiches into halves or quarters and serve immediately. Enjoy!

Tips & Variations

• Use day-old bread for better texture as it holds the filling without becoming too soggy.
• Swap walnuts for pecans or almonds if preferred, or omit nuts for a nut-free version.
• Add a handful of fresh herbs like parsley or tarragon for extra brightness.
• For a spicier kick, mix in a teaspoon of hot sauce or a pinch of cayenne pepper to the sauce.

Storage

Store the prepared chicken filling in an airtight container in the refrigerator for up to 2 days. Assembled sandwiches are best eaten fresh but can be wrapped tightly and refrigerated for up to 24 hours. If refrigerated before slicing, let the sandwiches sit at room temperature for 10 minutes before serving to soften the bread slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked store-bought chicken?

Yes, you can roast or poach fresh chicken breasts or thighs, then shred the meat before using. Just make sure the chicken is fully cooked and cooled before mixing with the sauce.

What can I substitute for cornichons if I don’t have them?

Finely chopped dill pickles or bread-and-butter pickles work well as substitutes, providing a similar tangy crunch that complements the sandwich filling.

Gordon Ramsay Chicken Sandwich Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Gordon Ramsay’s Chicken Sandwich features tender shredded roast chicken mixed with a creamy, tangy dressing, crunchy walnuts, and fresh herbs, all sandwiched between buttery white bread slices. This delicious, easy-to-make sandwich is perfect for lunch or a quick snack, offering a harmonious blend of textures and flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus 15-30 minutes chilling time optional)
• Yield: 10 sandwiches (assuming 2 slices per sandwich) 1x
• Category: Sandwiches
• Method: No-Cook
• Cuisine: British

Ingredients

Scale 1x2x3x

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 Ingredients

• Salted butter for spreading
• 20 slices white sandwich bread (preferably day-old)

Instructions

1. Shred Chicken: Finely shred the cooked chicken meat using your hands, a stand mixer, or beater until the texture is uniform and tender.
2. Prepare Sauce: In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, kosher salt, and black pepper. Whisk these together until smooth and evenly mixed.
3. Combine Filling: Add the shredded chicken, chopped celery, sliced green onion, chopped walnuts, cornichon, and chopped dill into the sauce. Stir thoroughly to ensure all ingredients are well incorporated.
4. Butter Bread: Lightly spread salted butter on one side of each slice of bread, which helps prevent sogginess and adds flavor.
5. Assemble Sandwiches: Spread approximately 100g of the chicken filling onto the unbuttered side of one slice of bread, then top it with another slice, buttered side facing out.
6. Chill (Optional): Place the assembled sandwiches in the refrigerator for 15 to 30 minutes to firm up the filling and make slicing easier.
7. Slice and Serve: Cut the sandwiches into halves or quarters as preferred and serve immediately or chilled.

Notes

• Using day-old bread helps prevent the sandwich from becoming too soggy.
• Chilling the sandwiches before slicing improves handleability and presentation.
• You can substitute sour cream with full-fat yogurt for a lighter variation.
• For additional crunch, lightly toast the bread instead of using it fresh.
• Adjust seasoning with salt and pepper to taste before assembling.

Keywords: Gordon Ramsay, Chicken Sandwich, Roast Chicken, Quick Lunch, Sandwich Recipe, Creamy Chicken Salad