There’s something incredibly satisfying about a well-made chicken sandwich. It’s simple, comforting, and endlessly versatile. But when you take inspiration from Gordon Ramsay, you know you’re in for something elevated and gourmet. This Gordon Ramsay Chicken Sandwich is packed with creamy, tangy, and crunchy goodness, turning an everyday lunch into something special.

At the heart of this sandwich is tender, shredded roast chicken, combined with a rich and flavorful creamy dressing. The secret? A balanced mix of whole egg mayonnaise, sour cream, Dijon mustard, lemon juice, and subtle spices that add depth to every bite. The crunch from walnuts, celery, and pickles creates a delightful contrast, while fresh dill and green onions bring in a pop of freshness. All of this is layered between buttered, lightly toasted sandwich bread, giving it an extra layer of indulgence.

If you’re looking for a quick, satisfying meal that feels restaurant-worthy, this Gordon Ramsay-inspired chicken sandwich is the perfect choice. It’s great for lunch, meal prep, picnics, or a light dinner, and the best part? It’s incredibly easy to make with just a few simple steps.

Why You’ll Love This Recipe

Rich & Creamy Filling: The perfect balance of mayo, sour cream, mustard, and lemon juice creates a tangy, luxurious sauce.
Crunchy & Fresh: The addition of walnuts, celery, and pickles adds texture and contrast.
Restaurant-Quality at Home: Inspired by Gordon Ramsay, this sandwich delivers gourmet flavors with simple ingredients.
Easy to Make: Only 15 minutes of prep, making it a great go-to meal.
Make-Ahead Friendly: Perfect for meal prepping or packing for work and school lunches.

Recipe Details

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 10 sandwiches
Category: Lunch, Dinner
Method: No-cook
Cuisine: British, American
Diet: High-Protein

Ingredients

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 cornichons or dill pickles
1 tbsp finely chopped fresh dill

Creamy Sauce:

160g whole egg mayonnaise
160g sour cream (or full-fat Greek yogurt)
2 tsp Dijon mustard
1 tbsp lemon juice (or substitute with white wine or cider vinegar)
½ tsp onion powder
¼ tsp garlic powder
¾ tsp kosher salt
¼ tsp black pepper

Sandwich Assembly:

Salted butter, for spreading on bread
20 slices white sandwich bread (preferably day-old for better texture)

Step-by-Step Instructions

1. Shred the Chicken

Remove the meat from the roast chicken and discard the skin.
Using a stand mixer with a paddle attachment or your hands, shred the chicken into small pieces.
Set aside while preparing the sauce.

2. Make the Creamy Sauce

In a large mixing bowl, combine:
- Mayonnaise
- Sour cream
- Dijon mustard
- Lemon juice
- Onion powder & garlic powder
- Salt & black pepper
Stir everything together until smooth and creamy.

3. Mix the Chicken Filling

Add the shredded chicken to the sauce and mix well until fully coated.
Stir in celery, green onion, walnuts, pickles, and dill, making sure everything is evenly distributed.

4. Prepare the Bread

Spread salted butter on both sides of the white sandwich bread slices.
For extra crispness, lightly toast the bread in a dry skillet or toaster.

5. Assemble the Sandwiches

Spread a generous amount of the chicken filling onto one slice of bread.
Place another slice of buttered bread on top.
If desired, trim off the crusts for a more refined presentation.
Cut into halves or quarters for serving.

6. Chill & Serve

For cleaner slices, refrigerate the sandwiches for 15-30 minutes before cutting.
Serve fresh or slightly toasted for an extra crunch.

Pro Tips for the Perfect Chicken Sandwich

Shred the Chicken Well – Using a stand mixer creates an ultra-fine texture that blends seamlessly with the sauce.
Chill Before Cutting – Letting the sandwiches sit in the fridge firms them up for a neater presentation.
Use Day-Old Bread – It holds the filling better and prevents the sandwich from becoming soggy.
Measure the Filling – Use 100g per sandwich for a balanced ratio or 130g for extra filling.
Add Fresh Greens – Arugula, spinach, or lettuce can add a refreshing contrast to the creamy filling.

Storage & Reheating

Refrigeration

Store leftover sandwiches in an airtight container in the fridge for up to 2 days.

Freezing

Wrap sandwiches tightly in plastic wrap and freeze for up to 1 month.
Thaw in the refrigerator before serving.

Reheating Options

Stovetop: Heat in a dry pan over medium heat for 2-3 minutes per side until crispy.
Air Fryer: Warm at 180°C (350°F) for 5 minutes.

Nutrition Facts (Per Serving)

Calories: 657 kcal
Total Fat: 26g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 819mg
Carbohydrates: 76g
Dietary Fiber: 2g
Sugars: 8g
Protein: 28g

FAQs – Gordon Ramsay Chicken Sandwich

1. Can I use rotisserie chicken instead of roast chicken?

Yes! A store-bought rotisserie chicken works just as well and saves time.

2. What type of bread works best?

Classic white sandwich bread is recommended, but brioche, sourdough, or whole grain are great alternatives.

3. Can I make this sandwich ahead of time?

Absolutely! Prepare the filling up to 3 days in advance and store it in the fridge. Assemble the sandwiches just before serving.

4. How can I make this sandwich healthier?

Use Greek yogurt instead of sour cream.
Choose whole wheat bread for added fiber.
Reduce the mayonnaise for a lighter version.

5. Can I add extra toppings?

Yes! Some great additions include:

Sliced tomatoes
Crispy bacon
Sliced avocado
Microgreens or arugula

Final Thoughts

This Gordon Ramsay Chicken Sandwich takes an everyday classic and transforms it into something rich, flavorful, and truly gourmet. The combination of creamy sauce, tender shredded chicken, and crunchy walnuts creates a perfectly balanced texture, while the buttered bread adds just the right amount of indulgence.

Whether you’re making this for a quick lunch, meal prep, or a fancy tea sandwich platter, this recipe is guaranteed to impress. Try it out and let me know what you think—happy cooking!