Grilled Chicken Sandwiches with Remoulade and Shaved Lemon

• 4 thin chicken cutlets (1 1/4 pounds)
• 1/2 cup fresh orange juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 8 slices cut from a round loaf of semolina bread
• 1/3 cup mayonnaise
• 1 tablespoon minced parsley
• 1 tablespoon finely chopped cornichons
• 2 teaspoons Dijon mustard
• 1 scallion, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon capers, drained and chopped
• 1/2 lemon, sliced paper thin, plus 1 teaspoon lemon juice
• 1 bunch watercress (6 ounces), large stems discarded

1. Light a grill or preheat the broiler.
2. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper.
3. Let stand for 10 minutes.
4. Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once.
5. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.
6. Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes.
7. Spread the remoulade on the toast.
8. Top with the chicken, a few slices of lemon and the watercress.
9. Close the sandwiches, cut in half and serve.

chicken cutlets, orange juice, extravirgin olive oil, salt, bread, mayonnaise, parsley, cornichons, mustard, scallion, garlic, capers, lemon

Taken from www.foodandwine.com/recipes/grilled-chicken-sandwiches-with-remoulade-and-shaved-lemon (may not work)