Grilled Chicken Caesar Sandwiches

bon appétit dinner sandwich chicken fennel garlic grill/barbecue basil pickles soy free peanut free dairy free tree nut free

Molly Baz

Makes 4

Source

Ingredients

1 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

2 garlic cloves, finely grated

2 Tbsp. plus 2 tsp. fresh lemon juice

2 tsp. freshly ground black pepper, plus more

1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill

6 Tbsp. mayonnaise

1/4 cup chopped cornichons (about 9)

Kosher salt

4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)

4 brioche buns, split

1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped

1 cup basil leaves, torn if large

Method

Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.

Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.

Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes.

Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.

Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.

Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.