Grilled Chicken Sandwiches with Remoulade and Shaved Lemon

  • Total Time:
  • Servings: makes 4 sandwiches

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  • 4 thin chicken cutlets (1 1/4 pounds)
  • 1/2 cup fresh orange juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 slices cut from a round loaf of semolina bread
  • 1/3 cup mayonnaise
  • 1 tablespoon minced parsley
  • 1 tablespoon finely chopped cornichons
  • 2 teaspoons Dijon mustard
  • 1 scallion, finely chopped
  • 1 small garlic clove, minced
  • 1 teaspoon capers, drained and chopped
  • 1/2 lemon, sliced paper thin, plus 1 teaspoon lemon juice
  • 1 bunch watercress (6 ounces), large stems discarded

How to make this recipe

  1. Light a grill or preheat the broiler. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper. Let stand for 10 minutes.

  2. Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.

  3. Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes. Spread the remoulade on the toast. Top with the chicken, a few slices of lemon and the watercress. Close the sandwiches, cut in half and serve.

Contributed By Photo © Pernille Pedersen Published August 2004

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