With all the right elements, it's a true masterpiece.
editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s been cooking, restaurants he’s been eating at, and more. It gets better:When I moved to New York a gazillion years ago, I spent ain the West Village. My go-to order was the grilled chicken sandwich.
It’s the kind of sandwich that feels indulgent but doesn’t plunge you into a food coma . It’s also the kind of thing you can, and will, make on repeat this summer, no deep fryer required., developed by Molly Baz, brings the grilled chicken sandwich into the 21st century. To start, it swaps breast cutlets for boneless thighs—more flavor, more juiciness, more forgiving on a fiery hot grill.
Like any decent grilled chicken sandwich, it relies on a marinade to imbue the meat with oomph—in this case a mixture of Dijon, Worcestershire sauce , garlic, and lemon juice. The key move is reserving half of the marinade to blend with mayo and cornichons for the sandwich’s special sauce.And while I’ll never be mad at a classic coleslaw, I really dig how Molly introduced a certain...restaurant-y sophistication with the addition of simply dressed shaved fennel.
Little Gem lettuce offers crunch and protects the bottom bun from soaking up too much juice. And yes, the recipe calls for tomato, but I’m waiting until they’re in season to add a slice. Through an odd twist, my mom now lives directly across the street from Corner Bistro. I haven’t been back in years for its grilled chicken sandwich. Maybe I’ll take her for one this summer.
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