LCBO Food & Drink Autumn 2024

SANDWICH GENERATION

Chicken Kale Caesar Hoagie with Spicy Pepperoncini Bring together two restaurant menu favourites—a kale Caesar and the spicy chicken sandwich—for this all-in-one, meal-size sandwich. Let everyone decide their own heat level by adding some pepperoncini to the sandwiches and serving more on the side. Short-cut tip: Skip a cooking step by using up leftover cooked turkey in place of the chicken. Makes 6 sandwiches

MEET ITS MATCH Pair the flavours of spicy pepperoncini, earthy kale and zesty chicken in this sandwich with a beer that can hold its own. Fill that tall order with a hoppy, citrusy and bitter India pale ale. Try fresh-scented and juicy Fairweather Brewing High Grade IPA or Omnipollo Zodiak IPA, which is lively tasting upfront, ending with pleasing bitter notes. This recipe feeds a crew, so you could also let your guests pick their own match by grabbing the Anderson IPA mix pack.

MARINATED CHICKEN 1/4 cup (60 mL)

1. To prepare marinated chicken, stir lemon juice, Dijon, salt and pepper in a medium bowl. Add chicken to a resealable plastic bag or container. Pour lemon-Dijon mixture overtop. Turn chicken to coat. Refrigerate and let marinate for 1 to 4 hours. 2. Meanwhile, prepare kale Caesar. Finely chop garlic and anchovies and place in a large bowl. Add lemon juice, Dijon, Worcestershire sauce, salt and pepper. Whisk to mix. Gradually whisk oil into mixture, pouring very slowly to emulsify. Whisk in mayonnaise then Parmesan. Add kale and toss to mix. 3. When ready to serve, oil grill and preheat barbecue to medium-high. Barbecue chicken until cooked through, 18 to 22 minutes. Meanwhile, slice buns in half but don’t quite cut all the way through. Open up buns and add warm chicken. Divide kale Caesar between sandwiches. Sprinkle with cheese and drizzle with pepperoncini pep pers including oil. Serve warm.

freshly squeezed lemon juice

2 tbsp (30 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL)

Dijon mustard

kosher salt

freshly ground black pepper skinless, boneless chicken thighs, about 23/4 lbs (1.25 kg)

12

KALE CAESAR 2

fresh garlic cloves

2

anchovy fillets, patted dry freshly squeezed lemon juice

2 tbsp (30 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 1/4 tsp (1 mL) 1/4 cup (60 mL) 3 tbsp (45 mL) 1/2 cup (125 mL) 6 cups (1.5 L)

Dijon mustard

Worcestershire sauce

salt

freshly ground pepper

olive oil

mayonnaise

finely grated Parmigiano-Reggiano

finely shredded black kale, about 1 bunch, stemmed

6

long Portuguese rolls Finely grated Parmigiano Reggiano Red pepperoncini peppers in oil for drizzling

Fairweather Brewing High Grade IPA LCBO 38338, 473 mL, $4.50

Omnipollo Zodiak IPA LCBO 518795, 473 mL, $3.95

Anderson IPA Mix Six 2 LCBO 38245, 6 pk, $16.45

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———————— AUTUMN 2024