Grilled chicken thigh Caesar sandwich
ByronTalbott · ♥ 766 likes · 15.3K views · 4 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole egg yolks
- 3 tbsp Worcestershire sauce
- ¾ cup olive oil
- 4 tbsp fresh grated parmesan
- ½ whole onions
- 3–4 leaves crisp romaine lettuce
- 1 roll sandwich bread
- olive oil cured trout
- fresh or dried garlic
- fresh cracked black pepper
Mince the cured trout and mix with egg yolks, garlic, plenty of cracked black pepper and Worcestershire sauce.
Finish with grated parmesan. Keeps 2 to 3 weeks in the fridge.
- 1 whole chicken thigh
Debone the chicken thigh by cutting down the top of the bone and working around it without piercing the skin; remove tough cartilage and score the meat.
- salt
- black pepper
- olive oil
Season the skin side with salt, black pepper and olive oil; grill about 5 minutes on both sides until cooked through and golden brown.
Thinly slice the onions and toss in a mixing bowl with salt, black pepper and olive oil; parsley and basil optional.
Halve the bread, season with olive oil, salt and pepper, and grill alongside the chicken until charred.
Rest the chicken about 5 minutes, then slice on an angle.
Assemble: a smear of dressing, lettuce, seasoned onions, sliced chicken, and a finishing drizzle of dressing.