Daily Specials Recipe

1. Prep the chicken

Pat the chicken thigh dry with paper towels. Trim any excess fat. Lightly pound the thicker parts so the thigh is an even thickness (about 1/2 inch) for even cooking.

2. Marinate

In a small bowl combine 1 tbs olive oil, chopped rosemary, chopped thyme, minced garlic (from ingredients), 1 tsp kosher salt, 1/2 tsp kosher salt reserved below, 1 tsp black pepper, and 1 tsp lemon juice. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature for 10–15 minutes or refrigerate for up to 2 hours.

3. Roast or pan-sear

Preheat oven to 400°F (200°C) if roasting, or heat a skillet over medium-high heat if pan-searing. If roasting: place chicken on a baking sheet skin-side up and roast 18–22 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden. If pan-searing: heat 1 tsp olive oil in skillet skin-side down, cook 5–6 minutes until crisp and browned, flip and reduce heat to medium, cover and cook 6–8 more minutes until 165°F internal. Remove and let rest 5 minutes.

4. Prepare the bread

Split the ciabatta roll. Spread the softened butter on the cut sides and toast lightly in a skillet or oven until golden (about 1–2 minutes per side) to develop flavor and prevent sogginess.

5. Assemble sandwich

Slice the rested chicken thigh to fit the roll. Spread 1–2 tbs of garlic aioli (prepared separately) on both cut sides of the roll. Layer the chicken slices onto the bottom half, add tomato slices and lettuce leaf, season tomato with a pinch of salt and pepper, then top with the other roll half. Serve immediately with the side salad.

In a small bowl combine 3 tbs mayonnaise, grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon. Chill until assembly. This yields enough aioli for the sandwich and a little extra.

In a bowl combine mixed greens and cucumber slices. Whisk together 1 tsp red wine vinegar, 1 tsp extra virgin olive oil, 1/8 tsp salt and a pinch (1/16 tsp) of black pepper; toss with greens just before serving. Plate alongside the sandwich.