Classic Grilled Chicken Sandwiches

Classic Grilled Chicken Sandwiches


(Serving size 4)
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 garlic clove, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper
1/3 cup plus 2 tsp. extra-virgin olive oil; plus, more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Sea salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split (or buns of your choice)
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves, torn if large


Compact but powerful,
this portable griddle will enable you to feed the crowd in no time.
Monumentgrills Griddle Collection



  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 the 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 a bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill for 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.
  4. Transfer to a platter and let rest for 5 minutes. Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to a 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.

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