Chicken Kale Caesar Hoagie with Spicy Pepperoncini
Bring together two restaurant menu favourites—a kale Caesar and the spicy chicken sandwich—for this all-in-one, meal-size sandwich. Let everyone decide their own heat level by adding some pepperoncini to the sandwiches and serving more on the side. Short-cut tip: Skip a cooking step by using up leftover cooked turkey in place of the chicken.
Makes 6 sandwiches MARINATED CHICKEN
1/4 cup (60 mL) 2 tbsp (30 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 12
KALE CAESAR
2 2 2 tbsp (30 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 1/4 tsp (1 mL) 1/4 cup (60 mL) 3 tbsp (45 mL) 1/2 cup (125 mL) 6 cups (1.5 L) freshly squeezed lemon juice Dijon mustard kosher salt freshly ground black pepper skinless, boneless chicken thighs, about 23/4 lbs (1.25 kg)
fresh garlic cloves anchovy fillets, patted dry freshly squeezed lemon juice Dijon mustard Worcestershire sauce salt freshly ground pepper olive oil mayonnaise finely grated Parmigiano-Reggiano finely shredded black kale, about 1 bunch, stemmed
long Portuguese rolls Finely grated Parmigiano-Reggiano Red pepperoncini peppers in oil for drizzling
1. To prepare marinated chicken, stir lemon juice, Dijon, salt and pepper in a medium bowl. Add chicken to a resealable plastic bag or container. Pour lemon-Dijon mixture overtop. Turn chicken to coat. Refrigerate and let marinate for 1 to 4 hours.
2. Meanwhile, prepare kale Caesar. Finely chop garlic and anchovies and place in a large bowl. Add lemon juice, Dijon, Worcestershire sauce, salt and pepper. Whisk to mix. Gradually whisk oil into mixture, pouring very slowly to emulsify. Whisk in mayonnaise then Parmesan. Add kale and toss to mix.
3. When ready to serve, oil grill and preheat barbecue to medium-high. Barbecue chicken until cooked through, 18 to 22 minutes. Meanwhile, slice buns in half but don’t quite cut all the way through. Open up buns and add warm chicken. Divide kale Caesar between sandwiches. Sprinkle with cheese and drizzle with pepperoncini peppers including oil. Serve warm.