Name: Grilled Chicken Caesar Sandwiches
Yield: Makes 4
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

Two sandwiches piled with grilled chicken and fennel slaw on plates beers along for the ride.

Photo by Chelsie Craig, Food Styling by Rebecca Jurkevich

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Recipe information

Yield
Makes 4

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
Step 5
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.
Step 6
Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

TagsSandwich Chicken Thigh Chicken Poultry Fennel Root Vegetable Vegetable Basil Herbs & Spices Main Dinner Lunch Brunch Easy Weeknight Meals Grilling Labor Day Fourth of July Summer Bon Appétit

Recipe notes

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