Pan-Roasted Chicken-Thigh Sandwich
From Michael Ferraro, Delicatessen [1]
Ingredients
- 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
- 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
- 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
Directions
- Make the olive pesto: Toast pine nuts in a pan over medium heat for three minutes, shaking pan occasionally.
- 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.
- 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.
- 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 minutes.
- 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.
- In the same pan as the chicken, cook the sliced tomatoes until charred, about 30 seconds.
- Cut ciabatta bread in half, and lightly oil each side and grill to toast. Thinly slice the chicken thighs.
- 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.
- 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.
- 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.
Information
- Category
- Main Dishes, Sandwiches
- Cuisine
- North American
- Yield
- 4 sandwiches