Molly Makes a Grilled Chicken Sandwich

(upbeat music)

Today we are going to make

the most delicious grilled chicken sandwich

that I've 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 tablespoon of Dijon mustard

these are classic Caesary ingredients.

Some Worcestershire sauce.

Worcestershire?

Worcestershire, Worcestershire, ah I can't say it.

Whatever, two cloves of garlic finely grated

with a micro plane.

Watch out for your fingies.

Two tablespoons of fresh lemon juice.

And two teaspoons of coarsely ground fresh black pepper.

Okay so I'm whisking that all together

until it's homogenous and then I will stream

in one third cup of olive oil until it's emulsified.

Okay so this is our marinade.

I'm gonna transfer half of it into this bowl here

and then season my chicken thighs.

These are just large, boneless,

skinless chicken thighs.

Other hand.

And then these will go into that marinade

but we'll let these sit out at room temperature

for 30 minutes while we make our sauce

and prepare the grill.

I'm gonna finish the mayo that we're gonna slather

on the buns.

It's about a quarter cup of chopped Cornichons.

You could use dill pickles as well.

If you don't happen to have these on hand.

Just anything bright and briny here.

Six tablespoons of mayonnaise that also get stirred in.

And then I'll season this with salt.

Alright so that's

our Caesary sauce.

Simple these are beautiful buns.

Shout out to Drew on the bun.

Have you ever seen any more beautiful buns than this?

This has been marinating for 30 minutes,

we're gonna bring this and the beautiful buns

over to the grill and grill them.

Brad what is that thing?

This like spiky thing?

Is that a grill brush?

Well usually they're a little more brushy.

Oh okay brush 'em out bro.

Yeah bro.

Thank you Brad.

This grill has been preheated over medium.

I'm just gonna lightly oil the grates with a little

bit of vegetable oil on a paper towel

so that the chicken doesn't stick.

Thank you it's like a personal cleaning service.

Well I wouldn't get carried away but.

Thank you Brad.

What a lovely day to be in the test kitchen.

These guys are going on for about eight minutes.

No worries if they flare up a little bit

at first there's oil in the marinade.

But it will settle down.

About four minutes per side.

If you don't have a grill

or it's not grilling season,

it's cold out when you happen

to be watching this episode get a grill pan

and preheat it over medium on your stove.

You won't get the same depth of flavor

but it will work just as well.

Wo this looks like an Applebee's commercial.

Let's take a peak,

ah time to flip.

What?

So that if one chicken is laying an egg

on one side of the coop the other guy

doesn't have to bump him out of the way

to get out.

Ah ah hah. Wow.

That's the first time you've ever made me laugh.

These two are pretty much there.

These guys are still a little bit under.

If you pull them off right when they're cooked

by the time they've rested they'll be overcooked.

So just before they're finished cooking

we'll pull them of.

Can we go into the walk in for a second?

I'm just so hot.

This is where we cool off.

Oh feel that 60 seconds cool off time.

Why are you laughing at me

I'm so refreshed.

I feal like a new woman.

Perfect timing.

These are looking even better

than when we last left them.

And now I'll pull them off and rest them.

On to the buns.

These cook really fast so just be aware

that they probably only take about 30 seconds.

Not trying to char the Shite out of them.

Ah perfect.

Nice, perfectly toasted buns.

Turn off the grill.

We're gonna make the slaw now that tops

these grilled chicken sandwiches.

You could do this by hand but I prefer

to use a mandolin just thinly slicing the fennel crosswise.

And then just taking care as you get down

to the bottom of it

not to hurt your fingies.

I'm also not gonna waste these beautiful little

fennel fronds that are poking off the ends here.

So I'm gonna reserve them and just chop them up

and throw them in the slaw as well.

Pretty and then I have about a cup

of basil leaves.

Toss this all together.

So this is gonna provide

a really bright fresh herbal crunchy counterpart

to the super charred flavors over here

with the perfectly toasted buns and the grilled chicken.

This is gonna get lightly dressed in olive oil

and a squeeze of lemon juice.

A little bit of crushed red pepper flake.

Optional if you don't like spicy.

And I'll season it with salt,

not too much 'cause there's a lot of salt already

going on over in the marinade

and also in the sauce.

Tomato if it's out of season don't use it.

It will just be a waste of space.

But it's tomato season so we're doing it.

And now comes assembly.

All of the elements of the sandwich are here.

We have the Ceasary dressing,

tomatoes, little gem lettuce just for some crunch.

You could also use romaine.

A fennel basil slaw.

And of course the grilled chicken.

I'm gonna put this on both sides

of the bread pretty liberally.

One or two leaves

of lettuce per sando.

On the bottom,

then we'll go a slice of tomato.

One chicken thigh.

That's a big dog,

someone's lucky.

Um and we'll top with some of the fennel slaw.

Alright, we're in business.

I'm gonna bite into one of these.

Which one should I do?

This guy?

Yeah. Yep.

This one's kind of our hero.

Alright, everyone else decide this is maybe

the juiciest grilled chicken sandwich known to man.

So make sure you have a plate for catching

all the juices.

It's delicious you guys.

Super juicy, there's a lot of char,

the fennel slaw is delightful.

It's the best grilled chicken sandwich

I've ever had.

(laughing)

Don't forget your beautiful buns Kevin.