Garlicky Chicken Sandwiches With Red Cabbage Slaw

Preparation

1. Step 1

   Make the slaw: Add oil, vinegar, honey, mustard, celery salt and pepper to a Mason jar and shake until combined. (Alternatively, briskly whisk together in a bowl.)

2. Step 2

   Add cabbage and carrots to a bowl big enough to toss them in. Pour dressing over vegetables and toss until well coated. (You should have about 4 cups of slaw.) Cover and chill for at least 1 hour.

3. Step 3

   Prepare the sandwiches: Mix together the salt, garlic powder, paprika, pepper, onion powder and cayenne in a small bowl, and use the mix to season chicken liberally on all sides.

4. Step 4

   To a large skillet over medium, add the oil. When hot, add garlic and cook cloves on both sides, taking care not to burn them, 3 to 5 minutes total. Transfer garlic to a small bowl.

5. Step 5

   Add chicken to the garlicky oil, then set a heavy pot on top to press the thighs flat. Sear for 8 minutes on one side, working in batches, if necessary, to prevent crowding.

6. Step 6

   Remove the pot, flip the chicken (returning all chicken to the skillet if you seared in batches) and insert garlic under the unseared side of each thigh. Squeeze lemon over the chicken and add ¼ cup water. Cover skillet with aluminum foil and cook until garlic is smashable, 15 minutes. As the chicken cooks, heat oven to 375 degrees.

7. Step 7

   When garlic is smashable and chicken is cooked through, transfer the garlic back to the small bowl. Add 1 tablespoon chicken juices from the skillet, and smash the cloves into a paste, adding more chicken juices if necessary.

8. Step 8

   Toast the rolls in the oven until golden brown, 2 to 4 minutes. Spread both sides of each roll with a thin coating of smashed garlic. Top the bottom halves with slaw, then chicken and then more slaw. Finish with the top bun. Serve immediately.