This elevated sandwich inspired by Gordon Ramsay will totally change your lunch game. Soft shredded chicken meets the satisfying snap of walnuts and vibrant herbs, all wrapped in a velvety, zesty sauce between buttery bread slices. It's a no-fuss yet fancy bite that works wonders with chicken leftovers or when you want something that feels special without spending hours in the kitchen.
Every time I make these sandwiches for guests, they beg me for details on how to make them. There's something absolutely addictive about that velvety filling with those crunchy walnut bits. When I'm running behind, this is what I whip up for lunch. It's super fast but feels like a treat. I can't help but throw in a bit of arugula for some pepper flavor - such a tiny change that really transforms the sandwich.
What Each Ingredient Brings
* Cooked Chicken (500g): Your main protein - leftover roast works amazingly well here.
* Celery (1 stem): Gives you that refreshing crunch and subtle earth tones.
* Green Onion (1 stem): Adds mild flavor kicks and pretty color contrast.
* Walnuts (75g, chopped): Creates that wonderful nutty texture against the soft filling.
* Cornichon or Dill Pickle (3 tbsp, chopped): Cuts through richness with zingy, briny notes.
* Fresh Dill (1 tbsp, chopped): Brings bright, garden-fresh flavor to lift everything up.
* Mayonnaise (160g): Forms your creamy base that ties everything together.
* Sour Cream (160g): Makes everything smoother with a pleasant tang.
* Dijon Mustard (2 tsp): Gives that tiny spicy kick we all need.
* Lemon Juice (1 tbsp): Wakes up all the other flavors and balances the rich elements.
* Onion Powder (½ tsp) and Garlic Powder (¼ tsp): Pumps up the savory background notes.
* Salt and Black Pepper: Pulls all flavors together - don't skip these!
* Butter and Bread: Butter makes everything better, and slightly older bread won't get mushy.
Tasty Chicken Sandwich Assembly Guide
Breaking Down Your Chicken
Tear your cooked chicken into tiny, easy-to-eat chunks. A stand mixer makes this super quick, but your hands work just fine for more control over the size.
Whipping Up Your Sauce
Grab a big bowl and mix your mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and black pepper. Stir until everything looks smooth and combined.
Tossing Everything Together
Dump your shredded chicken into the sauce and mix until fully covered. Now fold in your chopped celery, green onion, walnuts, cornichon, and fresh dill. Give it a taste and add more seasoning if needed.
Getting Your Bread Ready
Spread a thin layer of butter on both sides of each bread slice. This adds flavor and keeps your bread from turning soggy.
Putting Sandwiches Together
Scoop plenty of chicken filling onto one bread slice. Top with another slice and press down gently. For prettier sandwiches, cut off the crusts and slice them in half.
HighlightGordon Ramsay Chicken Sandwich | cookwithcarla.com
I've always got a small jar of cornichons tucked away in my fridge just for sandwiches like this one. That tangy zip goes so well with the rich chicken mixture and walnut crunch.
Delicious Companions
Enjoy your sandwich with some crunchy chips, a light green salad, or a warm bowl of tomato soup to round out your meal. Drink-wise, try some cold iced tea, fresh lemonade, or a glass of crisp white wine.
Mix It Up Ideas
Heat Lovers: Stir in some hot sauce drops or red pepper flakes if you want a bit of kick.
Fresh Factor: Tuck in some arugula, baby spinach, or lettuce leaves for extra crunch.
Cheese Please: Sprinkle some shredded cheddar or Swiss on top of your filling before closing the sandwich.
Keeping Leftovers Fresh
Pop any extra sandwiches in a sealed container in your fridge for up to 2 days. If you want to freeze them, wrap each one tightly in plastic wrap and stick them in a freezer bag for up to a month. To warm them up, put them in a pan over medium heat for 2-3 minutes each side or toss them in your air fryer at 350°F (175°C) for about 5 minutes.
This chicken sandwich really shows how everyday ingredients can turn into something amazing. With its creamy filling, surprise crunch, and wonderful flavor balance, it's become my go-to sandwich that never disappoints.
HighlightEasy Gordon Ramsay Chicken Sandwich | cookwithcarla.com
Recipe FAQs
→ Could I swap in rotisserie chicken?
Absolutely, rotisserie chicken from the store works just fine here.
→ Can this be prepped in advance?
Sure thing! Just chill the filling in the fridge for two days max. Assemble before eating.
→ What’s a good walnut substitute?
Go for pecans or almonds, or just leave out the nuts entirely!
→ Can I use Greek yogurt in place of sour cream?
Sure, full-fat Greek yogurt works wonderfully as a swap.
→ How should leftovers be kept?
Pop assembled sandwiches into an airtight box and keep them in the fridge for a day.
Creamy Crunchy Sandwich
A crunchy, creamy twist with roast chicken, tangy dressing, and walnuts. Tastes amazing and super quick to put together!
03500g shredded cooked chicken (from a large roasted chicken)
043 tbsp diced cornichons or dill pickles
0575g chopped walnuts, roughly broken up
061 tbsp chopped fresh dill
→ Sauce
072 tsp Dijon mustard
08160g full-fat sour cream (or yogurt)
09160g whole egg mayo
10¼ tsp ground black pepper
11¾ tsp kosher or coarse salt
12½ tsp onion powder
131 tbsp fresh lemon juice or white wine vinegar
14¼ tsp garlic powder
→ Sandwiches
1520 slices white sandwich bread (a bit stale is better)
16Butter with salt, for spreading
Steps
Step 01
Using your hands or a mixer, tear the cooked chicken into small, manageable bits.
Step 02
Blend the mayo, sour cream, mustard, salt, pepper, onion powder, garlic powder, and lemon juice in a bowl until they're smooth and combined.
Step 03
Mix the sauce with the shredded chicken. Stir in the green onion, celery, dill, pickles, and walnuts until combined.
Step 04
Spread salted butter on both sides of each bread slice to keep it from going soggy and to add some richness.
Step 05
Place a layer of chicken filling on one bread slice, cover it with another slice, and gently press it all together.
Step 06
If you want, trim off the crusts, then cut each sandwich in half. Serve them up right away or pop them in the fridge for 15–30 minutes to firm up the filling and make slicing a breeze.
Notes
For a smoother bite, shred the chicken finely. Using a hand mixer or stand mixer can speed things up.
Chilling the sandwiches before slicing makes the filling firm and helps you make cleaner cuts.
Stale bread holds up better with both butter and filling, keeping it from falling apart.
Use about 100g of filling per sandwich for a hearty portion. You can add more if you'd like it packed.
Toss in some fresh greens like spinach or arugula to boost the flavors and freshness.
Required Equipment
A mixer for shredding the chicken
Large bowl for mixing everything together
Knife for spreading butter
Sharp bread knife
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
Contains dairy (like butter, mayo, and sour cream)
Walnuts (a tree nut allergy risk)
Gluten from the sandwich bread
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
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