Grilled Chicken Caesar Sandwiches

Ingredients for Grilled Chicken Caesar Sandwiches

• 1 matsked dijonsenap

• 2 teskedar Worcestershiresås

• 2 garlic cloves, finely grated

• 2 tablespoons plus 2 teaspoons fresh lemon juice

• 2 teaspoons freshly ground black pepper, plus more

• 80ml plus 2 teaspoons extra-virgin olive oil

• plus more for grill

• 6 tablespoons mayonnaise

• 40g chopped cornichons (about 9)

• Koshersalt

• 4 large skinless, boneless chicken thighs (about 675g total)

• 4 brioche buns, split

• 1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped

• 1 cup basil leaves, torn if large

Whisk mustard, Worcestershire sauce, garlic, 2 tablespoons lemon juice, and 2 teaspoons pepper in a medium bowl. Stream in 80ml 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 teaspoons oil and 2 teaspoons 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.

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