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Pan-Roasted Chicken-Thigh Sandwich

Pan-Roasted Chicken-Thigh Sandwich

From Michael Ferraro, Delicatessen

Pan-Roasted Chicken-Thigh Sandwich


  1. For the olive pesto:
    25 pine nuts
    1 tablespoon pitted and chopped green cerignola olives
    1 cup basil
    1 tablespoon grated parmesan cheese
    1 garlic clove
    3 tablespoons olive oil
    1 tablespoon lemon juice
    Kosher salt, to taste
  1. For the roasted red pepper aioli:
    2 red bell peppers, roasted
    1 garlic clove,
    4 tablespoons mayonnaise
    Juice of 1/2 lemon
    1 tablespoon olive oil
    Kosher salt, to taste
  1. For the sandwiches:
    4 cups water

    4 tablespoons salt

    2 teaspoons brown sugar

    2 sprigs thyme

    2 garlic cloves, smashed

    4 boneless chicken thighs, skin on

    2 teaspoons butter

    4 slices beefsteak tomatoes

    4 ciabatta rolls
    Extra-virgin olive oil

    4 ounces burrata cheese

    2 cups baby arugula

    Juice of 1/4 lemon


  1. Make the olive pesto: Toast pine nuts in a pan over medium heat for three minutes, shaking pan occasionally.
  2. In a blender, combine the olives with basil, grated parmesan cheese, garlic, 3 tablespoons olive oil, pine nuts, 
and 1 tablespoon lemon juice. Season to taste with salt.
  3. Make the roasted red pepper aioli: In a blender, combine the roasted bell peppers
, garlic, mayonnaise, lemon juice, and olive oil. Season to taste with salt.
  4. Make the sandwich: In a small pot, bring water, salt, brown sugar, 1 sprig of thyme, and 1 smashed garlic clove to a simmer. Once salt and sugar have dissolved, take off of the heat and chill. Once the brine is thoroughly chilled, place chicken thighs in and brine for 15 
  5. Meanwhile, preheat the oven to 400°F. Remove chicken from brine, pat dry, and season both sides with salt and black pepper. In a medium-size oven-safe sauté pan with a 
little olive oil, heat to medium-hot and sear the thighs skin side down. Transfer the pan to the oven, and cook for 8 minutes. Remove pan from oven, and add butter, 1 sprig thyme, and 1 smashed garlic clove. Once butter is lightly browned, flip thighs over and baste for one minute. Remove the chicken thighs from the pan.
  6. In the same pan as the chicken, cook the sliced tomatoes until charred, about 30 seconds.
  7. Cut ciabatta bread in half, and lightly oil each side and grill to toast. Thinly slice the chicken thighs.
  8. For each sandwich, spread 1 1/2 teaspoons of the aioli on the top half of the ciabatta. Spread 1 1/2 teaspoons of the pesto on the bottom 
half of the ciabatta.
  9. Layer the sliced chicken and 3 slices of burrata on the bottom half of the sandwich, and place under 
the broiler until cheese is melted.
  10. Toss the arugula with a drizzle of extra virgin olive oil, juice of a quarter lemon, and a pinch of salt and 
pepper. Place arugula on top of cheese, and top with charred tomatoes. Close sandwich with top piece of bread.
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