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Epicurious

Curried Chicken Sandwich

4.6

(6)

Image may contain Plant and Food
Photo by Peden + Munk

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Preparation

  1. Step 1

    Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.

    Step 2

    Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.

    Step 3

    Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.

    Step 4

    DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

TagsSandwichChickenPoultryMainDinnerNut FreeGrillingBon Appétit

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