Gordon Ramsay Turns His Viral Comedy Clip Into the ‘Idiot Sandwich’ Cookbook

British star chef talks sandwiches, a new show and how he stays inspired

Jennifer Bradley Franklin,

AARP

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Published October 03, 2025

a photograph shows chef Gordon Ramsay in front of a food-themed yellow backdrop

Legendary chef Gordon Ramsay turned his viral meme into a 100-recipe cookbook, “Idiot Sandwich.” “There’s something for everybody,” he tells AARP.

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Celebrity chef Gordon Ramsay, 58, is known for his fiery temper in the kitchen. His quips have become such a cultural phenomenon that, in an episode of The Late Late Show With James Corden, Ramsay participated in a skit called “Hell’s Cafeteria.” In it, he held two slices of bread against TV personality Julie Chen Moonves’ face, covering her ears. “What are you?” he yelled. She replied, “An idiot sandwich!”

The 2015 clip went viral and spawned Ramsay’s own Idiot Sandwich YouTube series, but the ethos behind the idea is rooted in humility.

He opens his new book, Idiot Sandwich: 100+ Recipes to Elevate Your Sandwich Game, with a quote from Fyodor Dostoevsky’s The Idiot, in which he wrote, “In order to reach perfection, one must begin by being ignorant of a great deal.”

A photo shows Gordon Ramsay's idiot sandwich cookbook

“Idiot Sandwich: 100+ Recipes to Elevate Your Sandwich Game” is the ultimate cookbook dedicated to that special heaven served up between two slices of bread.

Courtesy Harper Collins Publishers

Cook With Gordon

Gordon Ramsay shared three recipes from Idiot Sandwich for AARP members to try:

Everything Chopped on an Everything Bagel

This one is so easy to make, we hesitate to even call it a recipe.

Bacon Jam and Chile Egg Biscuit

Nothing beats a biscuit in the morning, and this recipe aims to please.

Herbaceous Crab Salad

This Chesapeake Bay-style crab salad has all the flavor — and none of the fuss — of its more famous counterpart, the crab cake.

The book, developed and curated by Ramsay and written with Courtney McBroom (coauthor of Momofuku Milk Bar, Milk Bar Life and All About Cake), sources recipes from some of the most exciting FoodTok chefs and YouTube stars. “The Idiot Sandwich cookbook has been an absolute dream. There’s no two ways about that,” Ramsay says.

AARP caught up with Ramsay over email, and he shared that he doesn’t think there’s any such thing as a “perfect” sandwich — it’s really about experimenting with the available ingredients and what you happen to be craving at the moment. With this new book of more than 100 recipes, Ramsay fans will be primed to make their own masterpieces.

This interview has been edited for length and clarity.

You’ve cooked the most intricate dishes in the world. What drew you back to something as humble and accessible as a sandwich?

Sandwiches are a chef’s best friend, and it’s that go-to pick-me-up after a long day in the kitchen with superrich, superfine cuisine. Sandwiches are my go-to snack. And sandwiches, especially in the Ramsay household at the weekend with such a large, incredible family, are a go-to.

The book has over 100 recipes. What was the guiding philosophy behind how you chose or created them?

There was no real guiding philosophy behind them. It was a sort of a cross sector of incredible proteins and great breads. You think about the different array of breads and baking in the last 10 years, not just on social media platforms. Everybody I know has a starter in their fridge. Even my daughters have their own starter, and they make their own sourdough. So the idea was almost a combination of everything I’ve experienced with bread, and then some of the most exciting leftovers [that] can go into a sandwich. It doesn’t need to be super expensive.

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What advice would you give for staying active and energized, especially in the kitchen?

Constantly push the boundaries and always be comfortable being uncomfortable. Don’t sit on your laurels. I think some of the markets today, whatever country you’re in, whether you’re in the middle of Milan, New York, Chicago or London — especially the weekend [markets] — are some of the most exciting places to pick up inspiration. Then travel [for inspiration]. Travel is a lot easier than it was five years ago. And seeking really good ethnic street food is a nice big source of inspiration.

You stay in great shape. What does a typical day of movement or training look like for you now, and are you training for anything upcoming?

I’ve done one Ironman this year, and in a couple of months’ time I have another Ironman, except this time I’m doing it with my youngest daughter and my amazing wife. So three of us are going to be starting on that line at the Ironman in Greece.

Chefs sort of are notorious for grazing. We don’t get to sit down and eat properly before we cook for our customers. So I always like to stay light and nimble, and then we sort of make up on the weekends for what we didn’t get to indulge in Monday to Friday. I like to feel energized going into a kitchen, so breakfast is a big one for me. [I like] oatmeal, I do a shake for lunch and then a light supper such as grilled fish or some beautiful soup, nothing too heavy. That keeps me lean and fit ahead of my Ironman.

In Idiot Sandwich, do you sneak in some healthier swaps into the recipes, or is this full-on indulgence?

No, there are some healthy options. Having three daughters, they’re always looking for some inspiration to go light. There are some vegetarian options as well as some vegan ideas. Whether it’s a grilled cheese or a braised short rib sandwich, there’s something for everybody.

Do you think there’s such a thing as a perfect sandwich? If so, what are the key components?

I don’t think there is a perfect sandwich. Sandwiches, for me, are about hearty, sloppy, delicious messes. And I always think it depends where you are and who you’re with and what time of day it is. For a breakfast sandwich, I want to have my eggs running and my bacon crispy.

You’ve reinvented yourself many times. You’ve been a chef, restaurateur, TV icon and mentor. How do you stay inspired at this point in your career?

Staying inspired has always been at the top of my list of must-dos. I think there’s nothing worse than when chefs get stale, stagnant and boring. So I watch every TV food program on the planet, whether it’s the latest exciting culinary competition in South Korea or the latest tapas bar that just opened up in the old port of Barcelona. I keep myself busy studying what’s going on, and then I want to raise the bar. I have just celebrated 20 years on Fox and 27 years at Restaurant Gordon Ramsay. I’m a well-oiled machine that refuses to sit still but constantly wants to push the boundaries.

What’s one skill or tip you’d recommend to reignite that kitchen spark for our readers?

I’d go back to baking: making a starter, proofing it and baking bread. You’d be surprised at what it can do. And then you’ve got that incredible moment of satisfaction, not just with the smell, but when it hits the table. It can be a real showstopper. We’re talking about an amazing sourdough bread that costs nothing to make but brings such value to the table.

Are there any projects, culinary or otherwise, that you’re especially excited about right now?

I’m very happy to announce we have a brand-new show with baking. My first job in Paris was baking, and that’s how I perfected my French, working night shifts with the most amazing French bakers. So Next Level Baker is going to be premiering this holiday, beginning of December. We’re working with Candace Nelson [51] and, of course, Carla Hall [61], as two fellow judges. It is unearthing some of the most incredible bakers across the U.S.

When you look back at the young chef who started out decades ago, what do you think would surprise you most about the life you’re living now?

I would be most surprised by the kind of freedom I have to travel the world. It’s not about not going to different countries because you don’t understand how to speak their language. You can speak their language through food.

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Jennifer Bradley Franklin is an Atlanta-based journalist, editor and author who has contributed to the Wall Street Journal, Travel + Leisure, Conde Nast Traveler, People magazine, USA Today and others. She's an avid traveler, ballroom dancer and is more than a little coffee obsessed. Read more of her work at jenniferbradleyfranklin.com.