Everyday Cooking

Grilled Chicken Sandwich with Radish Pickles + Greens

June 11, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A simple dish that will quickly become your spring comfort food. 

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Comfort food takes many forms, shifting with weather, palettes and age. Comfort foods aren’t often the most complicated of dishes, though often some of the most satisfying. This grilled chicken sandwich, dressed up with crisp flavors of radishes and farmer’s cheese (ricotta’s humbler cousin), is hearty enough to withstand the still-cool breeze of spring. (The grill pan I used for the recipe, too, keeps you indoors in case your palette has shifted towards spring before the climate in your backyard.)

Grilled Chicken Sandwich with Radish Pickles + Greens

Serves 4

1 large bunch radishes, (1 cup radishes, cut into wedges + 1/2 cup radish greens)
2 tablespoons white-wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 chicken cutlets (1 1/2 pounds)
1 cup farmer’s cheese 
1 loaf ciabatta, split lengthwise and cut into 4 pieces

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright

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See what other Food52 readers are saying.

  • Beverly Ingram
    Beverly Ingram
  • jeankyung
  • Jane Chang
    Jane Chang
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Beverly I. May 28, 2015
Can't wait to try this recipe. Radishes are most often served as part of a vegetable platter so this puts a new twist on it for my family. Thanks!
jeankyung May 18, 2014
I think you mean "palate", not "palette".
Jane C. June 25, 2013
Rub those garlicky hands and fingers around your stainless steel faucet. Instant relief!