2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic dressing, fresh radicchio, Castelvetrano olives, and spicy Calabrian chiles. The dressing gets an additional umami boost from Parmesan cheese and a balancing touch of acidity from white wine vinegar. It all adds up to make one incredibly flavor-packed, satisfying sandwich.

December 2021 / January 2022

Gallery

Credit: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
2
Advertisement

Ingredients

Anchovy-Garlic Dressing
Sandwiches

Directions

Make anchovy-garlic dressing:
  • Process anchovies, mustard, and garlic in a food processor until mostly smooth, about 30 seconds, stopping to scrape down sides as needed. Add vinegar and egg; process until smooth, about 30 seconds. With food processor running, gradually add oil in a thin drizzle, processing until well emulsified. Add Parmesan cheese and black pepper, and pulse just until combined, about 3 pulses. Transfer dressing to a bowl, and set aside.

    Advertisement
Make the sandwiches:
  • Preheat oven to high broil with oven rack about 6 inches from heat. Spread butter evenly over both sides of each bread slice. Place buttered bread slices directly on oven rack in pre-heated oven, and broil until golden brown, 4 to 6 minutes, flipping slices halfway through broiling time. (Alternatively, toast buttered bread slices in a toaster oven until golden brown, 4 to 6 minutes, depending on toaster settings.) (It's important to toast both sides so that the bread stands up to all the dressing.) Toss together radicchio and 2 tablespoons anchovy-garlic dressing in a medium bowl until leaves are well dressed. Spread 1 tablespoon dressing on one side of each toast slice. Top 2 toast slices evenly with dressed radicchio leaves, olives, Calabrian chiles, and fried chicken. Drizzle each piece of fried chicken with 1 tablespoon dressing; reserve remaining dressing for another use. Top each breast with remaining 2 toast slices, dressing side down. Gently press down on sandwiches to squish slightly.

Make Ahead

Dressing can be made up to 3 days ahead and stored in an airtight container in refrigerator.

Note

Find jarred Calabrian chiles at specialty grocery stores or online at gustiamo.com.

Suggested Pairing

Lemon-zesty Oregon Pinot Gris: King Estate Willamette Valley

Advertisement