Grilled Chicken Caesar Sandwich

Makes 4 sandwiches

Grilled chicken:

4          boneless, skinless chicken thighs

¼            cup extra-virgin olive oil

¼            cup white wine vinegar

1            large garlic clove, smashed

1½         teaspoons kosher salt

½           teaspoon freshly ground black pepper

Caesar Spread:

½         cup whole-milk plain Greek yogurt

1          tablespoon Parmesan cheese, grated

1          tablespoon fresh lemon juice

1          teaspoon anchovy paste

1          teaspoon Dijon mustard

1          teaspoon Worcestershire sauce

1          teaspoon extra-virgin olive oil

½         teaspoon grated garlic

½         teaspoon kosher salt

            Pinch freshly ground black pepper

Assembly:

4          brioche buns, split

8          leaves Little Gem or Bibb lettuce

4          ¼-inch slices tomato

            Chopped fresh dill, for garnish

1. Add the grilled chicken ingredients to a large resealable plastic bag. Seal the bag and mix around until combined. Refrigerate for 1 to 2 hours.
2. In a small bowl, combine the Caesar spread ingredients. Whisk to combine and reserve.

1. Turn on the Cuisinart® Griddler®. Select Grill and set to 425°F. While the Griddler® is preheating, remove the chicken thighs from the bag and place on a plate lined with paper towels.
2. Once the grill is preheated, put the chicken thighs on the bottom plate and set the count-up timer. Close the Griddler® and cook until the chicken is fully cooked through and grill marks are visible, 6 to 8 minutes. Remove the chicken from the Griddler® and reserve.

5. Place a dollop of the Caesar spread on the top and bottom of each bun. Top each with a couple of lettuce leaves and a slice of tomato. Divide the grilled chicken among the buns and sprinkle with the dill. Top with the top half of the bun and serve immediately.