Pickle & Preserve

Grilled Chicken Sandwich with Radish Pickles + Greens

May 13, 2013
Author Notes

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

  • Serves 4
Ingredients
  • 1 large bunch radishes, (1 cup radishes, cut into wedges + 1/2 cup radish greens)
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon sugar
  • 4 chicken cutlets (1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 loaf ciabatta, split lengthwise and cut into 4 pieces
  • 1 cup farmer’s cheese
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Spread bottom 4 pieces of bread with cheese. Top with radish greens, chicken, pickles, and remaining bread slices to form 4 sandwiches.

See Reviews

See what other Food52ers are saying.

Review
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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.