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.) —Caroline Wright
large bunch radishes, (1 cup radishes, cut into wedges + 1/2 cup radish greens)
chicken cutlets (1 1/2 pounds)
Kosher salt and freshly ground black pepper
loaf ciabatta, split lengthwise and cut into 4 pieces
In This Recipe
Heat a grill or grill pan to medium-high. In a medium bowl, combine radishes, vinegar and sugar. Season with salt and pepper. Set aside.
Season chicken with salt and pepper. Grill chicken, turning once, until charred and cooked through, about 6 minutes total. Grill cut sides of bread until charred in spots, 2 minutes.
Spread bottom 4 pieces of bread with cheese. Top with radish greens, chicken, pickles, and remaining bread slices to form 4 sandwiches.
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. (Available February 2021.)