Grilled Chicken Sandwich with Caesar-ish Dressing

Deeply charred mustardy chicken thighs are coupled with a revitalizing and crispy fennel-basil slaw for the supreme summer-night chicken sandwich.

Components

1 Tablespoon. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, carefully grated
2 Tablespoon. plus 2 tsp. fresh lemon juice
2 tsp. newly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tablespoon. mayo
1/4 cup sliced cornichons (about 9)
3 cans cardamom seeds
Kosher salt
4 big or 6 little skinless, boneless chicken thighs (about 1 1/2 pound. overall)
4 brioche buns, split
1 medium fennel bulb, very finely sliced crosswise, leaves scheduled
1 cup basil leaves
1/4 tsp. crushed red pepper flakes (optional)
1 little head Little Gem lettuce
1 medium tomato, sliced 1/4″ thick

Whisk mustard, Worcestershire, garlic, 2 Tablespoon. lemon juice, and 2 tsp. black pepper in a medium bowl. Blending continuously, stream in 1/3 cup oil till emulsified. Transfer half of marinade to a little bowl, then blend in mayo and cornichons (this will be the unique sauce). Season mayo dressing with salt; reserved.
Season chicken thighs with salt and contribute to medium bowl with staying marinade. Toss to coat. Let sit at space temperature level, tossing periodically, a minimum of thirty minutes, or chill approximately 4 hours.
Prepare a grill for medium-high heat. Gently oil grate. Grill chicken, turning when midway through, up until well charred and prepared through, 8 – 10 minutes. Transfer to a plate and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and usage 1 1/2 thighs per sandwich.
Grill buns cut side down up until gently charred, about 30 seconds. Transfer to plate with chicken.
While chicken rests, coarsely slice fennel leaves. Toss leaves, sliced up fennel, basil, red pepper flakes (if utilizing), and staying 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper, cardamom seeds.
Spread scheduled mayo dressing on cut sides of each bun. Set up 1 – 2 lettuce leaves and sliced tomato on bottom halves. Leading each with chicken, then set up fennel salad over. Close sandwiches with leading buns.