This Gordon Ramsay Chicken Sandwich is a creamy and crunchy recipe, which is made with roasted chicken and crunchy walnuts. It’s the perfect lunch recipe, ready in about 20 minutes.
Jump to RecipeGordon Ramsay Chicken Sandwich Ingredients
For the 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 fresh dill
For the Sauce:
- 160g whole egg mayonnaise
- 160g sour cream (or full-fat yogurt)
- 2 tsp Dijon mustard
- 1 tbsp fresh lemon juice (or white wine vinegar)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
For the Sandwiches:
- 20 slices white sandwich bread (preferably day-old)
- Salted butter, for spreading
How To Make Gordon Ramsay Chicken Sandwich
- Prepare the Chicken: Shred the cooked chicken meat finely. You can do this by hand, or for a very fine texture, use a stand mixer with the paddle attachment on low speed.
- Make the Sauce: In a large bowl, whisk together all the sauce ingredients: the mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper, until smooth and creamy.
- Combine the Chicken Salad: To the bowl with the sauce, add the shredded chicken, finely chopped celery, sliced green onion, chopped walnuts, chopped pickles, and fresh dill. Stir everything together until the chicken and other ingredients are evenly coated in the sauce.
- Assemble the Sandwiches: Lightly butter one side of each slice of bread. On the unbuttered side of 10 slices, spread a generous amount of the chicken salad filling (about 100g per sandwich). Top with the remaining 10 slices of bread, buttered-side-up.
- Chill and Serve: For the cleanest cuts, you can chill the assembled sandwiches in the refrigerator for 15–30 minutes. This helps them firm up. Slice the sandwiches into halves or quarters and serve immediately.
Recipe Tips
- How to get the best texture? Shredding the chicken finely is key. It helps the filling bind together beautifully with the creamy sauce, so the sandwiches aren’t chunky and don’t fall apart.
- Why use day-old bread? Day-old bread is slightly drier and sturdier than fresh bread, which makes it the perfect choice for a creamy filling. It’s less likely to become soggy.
- How do I get clean, neat slices? Chilling the assembled sandwiches for 15-30 minutes before slicing is a great professional trick. It firms up the filling and the bread, allowing you to make clean, sharp cuts.
- Can I add greens to the sandwich? Absolutely. A layer of fresh, peppery arugula or crisp spinach adds a wonderful fresh crunch and balances the richness of the filling.
What To Serve With Chicken Sandwiches
This classic chicken salad sandwich is a perfect lunch and pairs well with simple sides.
- Potato chips
- A crisp dill pickle spear
- A cup of tomato soup
- A simple fruit salad
How To Store Chicken Salad
- Refrigerate: The chicken salad filling (without the bread) can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for making ahead for quick lunches.
Chicken Sandwich Nutrition Facts
- Calories: 657kcal
- Protein: 30g
- Fat: 45g
- Carbohydrates: 32g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best chicken to use for this recipe?
A store-bought rotisserie chicken is the easiest and most flavorful option. It’s already cooked, seasoned, and moist.
Can I make the chicken salad filling ahead of time?
Yes, the filling is perfect for making ahead. The flavors will actually meld and become even better after a few hours in the refrigerator.
Can I use a different kind of nut?
Of course. If you don’t have walnuts, toasted pecans or slivered almonds would also provide a delicious crunch.
Try More Recipes:
Gordon Ramsay Chicken Sandwich Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings20
minutes657
kcalA creamy and crunchy chicken salad sandwich packed with finely shredded roasted chicken, fresh dill, crunchy walnuts, and a perfectly balanced sauce.
Ingredients
Filling: 500g cooked chicken, 1 celery stalk, 1 green onion, 75g walnuts, 3 tbsp chopped dill pickle, 1 tbsp fresh dill.
Sauce: 160g mayonnaise, 160g sour cream, 2 tsp Dijon mustard, 1 tbsp lemon juice, ½ tsp onion powder, ¼ tsp garlic powder, salt, pepper.
Sandwiches: 20 slices white bread, salted butter.
Directions
- Shred the cooked chicken finely.
- In a large bowl, whisk together all the sauce ingredients until smooth.
- Add the shredded chicken and all other filling ingredients to the sauce. Stir until well combined.
- Lightly butter one side of each slice of bread.
- Spread the chicken filling on the unbuttered side of 10 slices, then top with the remaining 10 slices (buttered-side-up).
- Optional: Chill the sandwiches for 15-30 minutes for easier slicing.
- Cut into halves or quarters and serve.
Notes
- Using day-old bread helps prevent the sandwiches from becoming soggy.
- Chilling the sandwiches before slicing results in cleaner, neater cuts.
- Shredding the chicken finely is key to a cohesive filling that holds together well.
- For a fresh crunch, add a layer of arugula or spinach to the sandwiches.
