Gordon Ramsay Chicken Sandwich (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon fresh dill, finely chopped
02 -
3 tablespoons small cornichons or dill pickles, minced
03 -
75g walnuts, chopped into rough pieces
04 -
1 green onion, thinly sliced
05 -
1 celery stalk
06 -
500g cooked chicken pieces (picked from 1 large roasted bird)
→ Sauce
07 -
¼ teaspoon black pepper
08 -
¾ teaspoon kosher or cooking salt
09 -
¼ teaspoon garlic powder
10 -
½ teaspoon onion powder
11 -
1 tablespoon lemon juice or any light vinegar (white wine/cider)
12 -
2 teaspoons Dijon mustard
13 -
160g sour cream (or thick full-fat yogurt)
14 -
160g mayo made with whole eggs
→ Assembly
15 -
Enough salted butter for spreading generously
16 -
20 slices of white bread (day-old preferred)
# Instructions:
01 -
Tear apart the cooked chicken into little bits by hand or use a stand mixer to make it quicker.
02 -
Combine the mayo, yogurt or sour cream, mustard, lemon juice, garlic powder, onion powder, salt, and pepper in a bowl, stirring until creamy.
03 -
Stir together the chicken and sauce, then fold in the celery, green onion, dill, walnuts, and pickles.
04 -
Spread a layer of butter across both sides of each bread slice.
05 -
Layer chicken mixture on one slice of bread, add a second slice on top, and trim the crusts if you'd like. Slice each sandwich in two.
# Notes:
01 -
Works best with stale bread that's a day old
02 -
Chill sandwiches for 15-30 minutes before slicing to keep edges tidy
03 -
Each sandwich needs about 100-130g of the creamy chicken mix
04 -
Fresh leafy greens like arugula or spinach can make this even tastier