Grilled Chicken Caesar Sandwiches Recipe

Name: Grilled Chicken Caesar Sandwiches
Prep time: 10 min
Cook time: 4 h 40 min
Total time: 4 h 50 min
Yield: 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

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

	PREP TIME 10m	COOK TIME 4h40m	TOTAL TIME 4h50m
YIELD 4

Instructions

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.