Description
This Gordon Ramsay-inspired chicken sandwich is a perfect blend of creamy, crunchy, and tangy flavors. Juicy shredded chicken is combined with a rich, flavorful dressing, crunchy walnuts, and tangy pickles, then served on lightly buttered bread for the ultimate sandwich experience. Whether for a quick lunch, a café-style brunch, or an elegant tea sandwich, this recipe delivers sophistication in every bite.
Ingredients
For the Chicken Filling:
- 500g cooked chicken meat (shredded from a store-bought roast chicken)
- 1 celery stem, finely diced
- 1 green onion stem, finely sliced
- 75g walnuts, roughly chopped
- 3 tbsp finely chopped cornichons or dill pickles
- 1 tbsp finely chopped fresh dill
For the Creamy Sauce:
- 160g whole egg mayonnaise
- 160g sour cream (or full-fat yogurt substitute)
- 2 tsp Dijon mustard
- 1 tbsp lemon juice (or white wine/cider vinegar)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
For the Sandwiches:
Instructions
- Shred the Chicken:
- Use a stand mixer or hands to create fine, tender shreds of chicken.
- Mix the Sauce:
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and black pepper until smooth.
- Combine the Filling:
- Toss the shredded chicken, celery, green onion, walnuts, pickles, and dill in the creamy sauce until evenly coated.
- Prepare the Bread:
- Lightly butter both slices of bread for extra richness.
- Assemble & Serve:
- Spread the chicken mixture evenly between slices. Trim crusts if desired.
- Cut into halves or triangles and serve immediately.
Notes
- To make it lighter, use Greek yogurt instead of sour cream.
- For a nut-free version, substitute walnuts with sunflower seeds.
- Serve on a toasted baguette or ciabatta for a heartier version.
- Store the chicken salad filling in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Category: Lunch, Sandwich
- Method: No-Cook
- Cuisine: American