Grilled Chicken Sandwich with Caesar-ish Dressing
Senin, 27 April 2020
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
·
⅓ cup plus 2 tsp. extra-virgin olive oil, plus more for
grill
·
6 Tbsp. mayonnaise
·
¼ cup chopped cornichons
(about 9)
·
Kosher salt
·
4 large or 6 small
skinless, boneless chicken thighs (about 1½ lb. total)
·
4 brioche buns, split
·
1 medium fennel bulb,
thinly sliced crosswise, fronds reserved
·
1 cup basil leaves
·
¼ tsp. crushed red
pepper flakes (optional)
·
1 small head Little Gem
lettuce
·
1 medium tomato, sliced
¼" thick
RECIPE PREPARATION
1.
Whisk mustard,
Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a
medium bowl. Whisking constantly, stream in ⅓ cup oil until emulsified. Transfer half of marinade
to a small bowl, then whisk in mayonnaise and cornichons (this will be the
special sauce). Season mayo dressing with salt; set aside.
2.
Season chicken thighs
with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit
at room temperature, tossing occasionally, at least 30 minutes, or chill up to
4 hours.
3.
Prepare a grill for
medium-high heat. Lightly oil grate. Grill chicken, turning once halfway
through, until well charred and cooked through, 8–10 minutes. Transfer to a
platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in
half and use 1½ thighs per sandwich.
4.
Grill buns cut side down
until lightly charred, about 30 seconds. Transfer to platter with chicken.
5.
While chicken rests,
coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper
flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium
bowl; season with salt and black pepper.
6.
Spread reserved
mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and
sliced tomato on bottom halves. Top each with chicken, then arrange fennel
salad over. Close sandwiches with top buns.
source :www.bonappetit.com