I came home to find Richard had made these from the Williams-Sonoma Weeknight Fresh + Fast cookbook. Savory chicken and fragrant ginger scented the air. Big delicious green salads accompanied them, and he’d baked the whole wheat bread fresh that morning.
On first bite, the relish floored me. I typically avoid fresh ginger; it’s very fragrant and has a strong, stringent quality on the palate. I was a bit leery of this recipe because it called for so much of it. However, the whole was much more complex than the sum of its parts. The avocado sang a rich bass, with the ginger and vinegar playing flutes of flavor, with the onion slicing through from time to time.
The bread and chicken, both layered in the flavor of sesame oil, were a fastastic supporting cast to carry such a lively relish troupe.
This one’s a keeper.
Sesame Chicken Sandwiches with Ginger-Avocado Relish
- 4 green onions, white and pale green parts minced
- 2 T. olive oil
- 5 t. rice wine vinegar
- 3 1/2 t. peeled and minced fresh ginger
- 1 avocado, pitted, peeled, and diced
- sea salt and black pepper
- 20 oz. boneless chicken thighs, cut into thinner cutlets
- toasted sesame oil
- 4 thick slices of whole wheat or other hearty bread
- 4 large leaves butter lettuce
- In a bowl, combine the green onions, olive oil, vinegar, and 2 teaspoons of the ginger. Gently mix in the avocado. Season to taste with salt and pepper, and set aside.
- Heat a griddle or gas grill to a high heat. Brush the chicken with sesame oil on both sides, and sprinkle both sides with salt and peppper. Sprinkle the remaining 1 1/2 teaspoons ginger over one side of the chicken. Brush sesame oil over one side of the bread. Cook the chicken until just cooked through, 2-3 minutes on each side. Transfer to a plate. Griddle or grill the bread, oiled side down, until nicely toasted, 2-3 minutes.
- Place 1 bread slice, toasted side up, on each plate. Arrange lettuce over each, and then top with chicken. Spoon the relish over and serve immediately.