LCBO Food & Drink Summer 2022

SUPERSIZED

2-for-1 Party Sandwich

bowl. Whisk in 2 tbsp (30 mL) lemon juice, and salt and pepper. Add chicken and stir to coat evenly. Cover and refrigerate at least 2 hours or overnight. 2. In a large mixing bowl, whisk remaining 2 tbsp (30 mL) yogurt, 2 tbsp (30 mL) lemon juice and 1 clove minced garlic. Stir in the cabbage, cilantro, mint and jalapeño. Season with salt and pepper. Mix, cover, and refrigerate up to 1 day in advance. 3. For the vegetarian filling, place basil, arugula, pistachios, Parmigiano, garlic, lemon juice and zest in the bowl of a food processor. Pulse until finely chopped. Add 4 tbsp (60 mL) oil and pulse until saucy and spreadable. Season with salt and pepper. Set aside. 4. Cut radicchio into quarters through core. Brush all over with remaining 2 tbsp (30 mL) oil. Season with salt and pepper. Set aside.

This giant sandwich combines two fantastic fillings: chicken tikka and slaw for the carnivores; brie, grilled radicchio and pistachio pesto for the vegetarians. A lightly crusty Italian or French loaf is perfect, but if you’re aiming for a slimmer submarine, two 12-inch (30-cm) buns are a great substitute. CHICKEN FILLING 3/4 cup + 2 tbsp (175 mL + 30 mL) plain full-fat yogurt, divided 5 garlic cloves, minced, divided 2 tbsp (30 mL) minced ginger 1 tbsp (15 mL) canola oil 1 tbsp (15 mL) garam masala 2 tsp (10 mL) smoked paprika 2 tsp (10 mL) turmeric 1/2 tsp (2 mL) cayenne (optional) 4 tbsp (60 mL) fresh lemon juice, divided Salt and freshly ground pepper to taste 1 lb (455 g) boneless, skinless chicken thighs 2 cups (500 mL) shredded cabbage, preferably Savoy 3 tbsp (45 mL) chopped cilantro 2 tbsp (30 mL) chopped mint 1/2 jalapeño, seeded, thinly sliced

5. Preheat grill to medium heat. Clean and oil grate.

VEGETARIAN FILLING 1 cup (250 mL) basil 1 cup (250 mL) arugula 1/4 cup (60 mL) shelled pistachios 1/4 cup (60 mL) finely grated Parmigiano-Reggiano 2 garlic cloves, peeled, smashed 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) finely grated lemon zest 6 tbsp (90 mL) olive oil, divided Salt and freshly ground pepper to taste 1 large or 2 small heads radicchio 1 to 2 tbsp (15 to 30 mL) balsamic vinegar 1/3 lb (150 g) brie, thickly sliced 1 French or Italian loaf, unsliced Cilantro and mint leaves to garnish chicken side (optional) Basil leaves and pistachios to garnish vegetarian side (optional) 1. For the chicken filling, whisk 3/4 cup (175 mL) yogurt, four cloves minced garlic, ginger, oil, garam masala, paprika, turmeric and cayenne (if using) in a large

6. Grill chicken, turning occasionally, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to plate and tent with foil. 7. Grill radicchio, turning occasionally, until charred and wilted, 8 to 10 minutes. Transfer to a plate. Cut out and discard cores; drizzle with balsamic. 8. To assemble sandwich, cut loaf in half lengthwise, leaving a hinge on one side. Spread slaw onto one half. Thickly slice chicken and place on top. Garnish with cilantro and mint. Spread other half generously with pistachio pesto. Top with brie and radicchio. Garnish with basil and pistachios. Close up the sandwich, slice and serve.

Serves 6

160 FOOD & DRINK SUMMER 2022