Grilled Chicken Caesar Sandwiches

Rating: 4.5 out of 5.

PHOTO BY CHELSIE CRAIG, FOOD STYLING BY REBECCA JURKEVICH

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

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

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