Pan-Roasted Chicken-Thigh Sandwich

By Nancy Einhart

Pan-Roasted Chicken-Thigh Sandwich

Yield4 sandwiches

From Michael Ferraro, Delicatessen

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

    INSTRUCTIONS

    1. Make the olive pesto: Toast pine nuts in a pan over medium heat for three minutes, shaking pan occasionally.

    2. In the same pan as the chicken, cook the sliced tomatoes until charred, about 30 seconds.

    3. Cut ciabatta bread in half, and lightly oil each side and grill to toast. Thinly slice the chicken thighs.