Grilled Chicken Caesar Sandwiches
A gourmet twist on the classic Caesar sandwich featuring marinated grilled chicken thighs, fresh fennel, and basil on brioche buns. The sandwich is elevated with a creamy Dijon-cornichon dressing that adds tangy, savory flavors.
Ingredients
- •1 Tbsp Dijon mustard
- •2 tsp Worcestershire sauce
- •2 cloves garlic
- •2½ Tbsp fresh lemon juice
- •2 tsp freshly ground black pepper
- •⅓ cup extra-virgin olive oil
- •6 Tbsp mayonnaise
- •¼ cup cornichons
- •to taste Kosher salt
- •4 pieces skinless boneless chicken thighs
- •4 pieces brioche buns
- •1 medium fennel bulb
- •1 cup basil leaves
- •torn basil leaves
Cooking Instructions
- 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.
10 min
- 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.
30 min
- 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.
15 min
- 4.
Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
1 min
- 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.
5 min
- 6.
Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.
5 min
