Pan-Roasted Chicken Thigh Sandwich

Pan-Roasted Chicken Thigh Sandwich
Staff Writer
Chicken Thigh Sandwich
Michael Ferraro
Chicken Thigh Sandwich

Chef Michael Ferraro won the Mezzetta sandwich charity challenge with this recipe, and after trying it, it's easy to tell why. Don’t be intimated by the steps in the recipe — you can easily make the pesto and aioli while the chicken thighs cook, or, prepare them ahead of time to use later.

Click here to see How to Make the Perfect Sandwich.  

2
Servings
821
Calories Per Serving
Deliver Ingredients

Ingredients

For the olive pesto

  • 2  Tablespoons  homemade or homemade-style basil pesto
  • 1  Tablespoon  Castelvetrano whole green olives, pitted and minced
  • 1  Teaspoon  Parmigiano-Reggiano

For the tri-color roasted pepper aioli

  • garlic clove, smashed
  • egg yolk
  • 4  Ounces  extra-virgin olive oil
  • Juice of 1/2 lemon
  • 3  Ounces  tri-color roasted bell pepper strips
  • Kosher salt

For the chicken thighs and sandwich

  • 2  Cups  water
  • 2  Tablespoons  salt
  • 1  Teaspoon  brown sugar
  • smashed garlic cloves
  • sprigs fresh thyme
  • boneless chicken thighs, skin on
  • Kosher salt and freshly ground black pepper
  • 1  Teaspoon  butter
  • ciabatta rolls
  • 2  Ounces  burrata cheese
  • Baby arugula
  • Extra-virgin olive oil
  • Juice of a quarter lemon
  • slices charred ripe red beefsteak tomatoes
  • Aceto balsmico

Directions

For the olive pesto

Combine the 2 tablespoons pesto, 1 tablespoon Castelvetrano olives, and the 1 teaspoon grated Parmigiano-Reggiano and set aside.

For the tri-color roasted pepper aioli

In a food processor, add a smashed garlic clove and egg yolk and purèe for 30 seconds. Slowly drizzle in olive oil to emulsify. Once the oil is emulsified, add the juice of half the lemon. Drain the peppers and add the roasted peppers. Season with kosher salt.

For the chicken thighs and sandwich

In a small pot add the water, salt, sugar, 1 garlic clove, 1 thyme sprig and bring to a simmer. Once the salt and sugar are dissolved, cool the liquid. Once the liquid is at 40 degrees, place the chicken thighs in and marinate for 15 minutes.

 

Preheat the oven to 400 degrees. Remove the chicken from brine, dry, and season both sides with salt and black pepper. In a medium-sized sauté pan with a little olive oil, heat to medium-hot, and place thighs in skin side down. Place pan in the oven for 8 minutes.

 

Remove pan from oven and add the butter, and the remaining thyme and garlic. Once the butter is lightly browned, flip thighs over and baste for 1 minute. Remove from pan and reserve.

 

To assemble, cut the ciabatta bread in half and lightly oil each side and grill to toast. Spread 1-1/2 teaspoons of the aioli on the top half of the bread. Spread 1-1/2 teaspoons of the pesto on the bottom half of the bread.

 

Stacking from the bottom with the chicken thighs thinly sliced, follow with 3 slices of burrata cheese and place under the broiler until the cheese is melted. Toss a hand full of baby 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 and a drizzle of balsamico. Close sandwich with top piece of bread.
 

Nutritional Facts

Total Fat
69g
99%
Sugar
7g
8%
Saturated Fat
52g
100%
Cholesterol
9mg
3%
Carbohydrate, by difference
42g
32%
Protein
10g
22%
Vitamin A, RAE
318µg
45%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
290mg
29%
Choline, total
10mg
2%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
102µg
26%
Iron, Fe
13mg
72%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
280mg
40%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
650mg
43%
Thiamin
1mg
91%
Water
242g
9%
Zinc, Zn
2mg
25%

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.