Name: Grilled Chicken Sandwich With Caesar-ish Dressing
Yield: Makes 4
Ingredients: 1 Tbsp. Dijon mustard; 2 tsp. Worcestershire sauce; 2 garlic cloves, finely grated; 2 Tbsp. plus 2 tsp. fresh lemon juice; 2 tsp. freshly ground black pepper, plus more; ⅓ cup plus 2 tsp. extra-virgin olive oil, plus more for grill; 6 Tbsp. mayonnaise; ¼ cup chopped cornichons (about 9); Kosher salt; 4 large or 6 small skinless, boneless chicken thighs (about 1½ lb. total); 4 brioche buns, split; 1 medium fennel bulb, thinly sliced crosswise, fronds reserved; 1 cup basil leaves; ¼ tsp. crushed red pepper flakes (optional); 1 small head Little Gem lettuce; 1 medium tomato, sliced ¼" thick

Photo by Alex Lau, Food Styling by Judy Mancini

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Recipe notes