Chicken Caesar Sandwiches

Ingredients

• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 clove garlic (finely grated)
• 2 plus 2 tsp tbsp lemon juice (fresh)
• 2 tsp black pepper (freshly ground, plus more)
• 1/3 cup plus 2 tsp extra-virgin olive oil (plus more for grill)
• 6 tbsp mayonnaise
• 1/4 cup cornichons (chopped (about 9))
• kosher salt (to taste)
• 4 large chicken thighs (skinless, boneless (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)

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.
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.

Notes

No grill? Use a grill pan on your stovetop for a similar effect. Takes under 45 minutes; has 10 ingredients or fewer (not including salt, pepper, and extra-virgin olive oil); requires no special gadgets or appliances.