Molly Makes a Grilled Chicken Sandwich | From the Test Kitchen | Bon Appétit

Today we are going to make the most delicious

grilled

chicken

sandwich

I have ever had, so I mashed up two of my favorite foods,

grilled

chicken

and Caesar salad, and turned them into one epic grilled chicken

sandwich

. I have a spoonful of Dijon mustard. these are classic ingredients from Caesar II a little Worcestershire sauce whoosh - chef was Chester Shire Worcestershire I can't say anything two cloves of garlic finely grated with a microplane careful with your fingers two tablespoons of fresh lemon juice and 2 teaspoons of juice of coarsely ground fresh lemon black pepper, okay, so I'm going to whisk it all together until it's modernized and then I'm going to add 1/3 cup of olive oil until it's emulsified.

Okay, this is our marinade. I'm going to transfer half of it to this bowl here and then season my chicken thighs, these are just large, boneless, skinless chicken thighs on the other hand, and then they'll go into the marinade, but we'll let them sit at room temperature for 30 minutes while we make our sauce and prepare the grill. finish the mayonnaise that we are going to spread on the buns, it is about a quarter cup of chopped pickles, you can also use pickles, if you don't have them on hand, here is something bright and salty, six tablespoons of mayonnaise, but also stir and then I'll season this with salt, so that's our simple Caesar II sauce, these are beautiful rolls.

Shout out for drawing on the buttons. Have you ever seen more beautiful muffins than this? This has been marinating for 30 minutes. I'm going to take this and the beautiful buns to the grill and grill them Brad, what is that thing? This thing is pointy so the grill brushes well, they usually have a little more brush on them, oh okay brush them bro. Thanks, Brad, this grill has been preheated to medium heat. I'm just going to lightly grease the grates with a little bit of vegetable oil on a paper towel so the chicken doesn't stick. personal cleaning service.

Thanks Brad, what a beautiful day to be in the Test Kitchen. These guys last about eight minutes, don't worry if they light up a little at first, there is oil in the marinade, but it will calm down about four minutes per side if you don't have a grill or it's not grilling season, it's cold when you're watching this episode, grab a grill pan and preheat it over medium heat on your stove, you won't get the same depth of flavor, but it will work just as well. Applebee's commercial, let's take a look. wet my new f2 chicken coop doors so that if one hen lays an egg on one side of the coop the other one doesn't have to push it out of the way to get out, that's the first time you've made me laugh Well, these two are already there, These guys are still a little bit undercooked, if you take them off right when they're cooked, when they breast, they're going to be overcooked, so just before they're done cooking, we're going to take them off.

Can we come into the walk-in for a second? Simply put, this is great. Oh, it feels like 60 seconds is cooldown time. Why are you laughing at me? I am so renewed, I feel like a new woman. Perfect timing, these look evened out better than the last time we left them and now I'm going to remove them and rest them on the bodies, they cook very quickly so be careful, they'll probably only take about 30 seconds without trying to char them, perfect noise , perfectly toasted rolls. Turn off the grill we're making this fall, now that's topping these grilled chicken sandwiches.

You can do this by hand, but I prefer to use a mandolin, just finely slicing the fennel crosswise and then being careful when you get to the bottom. So as not to hurt your fingers, I'm also not going to waste these beautiful little fennel leaves that are sticking out at the ends here, so I'm going to set them aside and chop them up and throw them in the salad as well and then I have about a cup of basil leaves, mix all of this together to provide a bright, fresh herb crunch counterpart to the super chard flavors we have here with the perfectly toasted rolls and roast chicken, this will be lightly seasoned with olive oil. and a splash of lemon juice a little crushed red pepper flakes optional if you don't like spicy and I will season it with salt not too much because there is already a lot of salt in the marinade and also in the tomato sauce if it is out of season no If you use it it will only be a waste of space but it is tomato season so we are doing it and now comes the assembly of all the elements of the sandwich, here we have the tomatoes with Caesar dressing II small lettuce just to make it crispy, you can also use lettuce Romana, a slice of fennel and basil and, of course, roast chicken.

I'm going to put this on both sides of the bread quite generously, one or two leaves of lettuce per Sando on the bottom and then I'll go a slice of tomato a chicken thigh that's a big dog someone's lucky mmm and we'll top it with a little bit of fennel salad okay, we're in business I'm going to bite into one of these, but should I make this kind, yeah? this guy is some kind of hero, everyone else aside, this is perhaps the juiciest grilled chicken sandwich known to man, so make sure you have a plate to catch all the juices, it's delicious, y'all, super juicy, there is a lot of charcoal, the fennel salad is delicious.

It's the best grilled chicken sandwich I've ever had in my life, don't be beautiful, buns Kevin.