CURRIED CHICKEN SANDWICH

Curried Chicken Sandwich image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 14

2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Steps:

Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

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