Molly Baz

1. Make chicken salad:
In a medium bowl, whisk together ¼ cup mayo, 1 heaping tablespoon Dijon mustard, 1 large, grated garlic clove, 4 chopped and mashed anchovies, 1½ ounces grated parm (about ⅓ cup) and the zest and juice of 1 lemon. Season the dressing with salt and lots of freshly ground black pepper and add more lemon juice if needed.
Chop 2 cooked chicken breasts into small ¾” pieces. Finley chop 2 celery stalks.
Stir the chicken and celery into the dressing, taste and adjust seasoning as needed. It should be peppery and bright.
2. Prep the frico bread:
Cut four 1” slices of sourdough.
Heat a generous glug of olive oil in a large nonstick skillet or well seasoned cast iron pan. Working two slices at a time, toast the bread on one side until golden brown and crisp, 3-5 minutes. Transfer to a cutting board and rub the toasted sides of the bread with the remaining garlic clove. Repeat with the remaining 2 slices of bread.
Scatter 2 ounces (about ⅓ cup) grated parm evenly over the bottom of the skillet. Arrange 2 of the slices of bread, untoasted side down on top of the parm. Set the skillet over medium heat and cook, rotating the skillet occasionally to allow it to cook more evenly, until the parm is lightly browned and smells nutty, 3-5 minutes. Use a spatula to lift and release the edges of the frico from the pan before swiftly inverting the skillet onto a cutting board to release the bread. You can also use a thin spatula to lift the bread out of the skillet.
Repeat with the remaining 2 ounces of parm and 2 slices of bread.
3. Assemble:
Arrange the frico bread, frico sides up on the cutting board. Divide the chicken salad amongst two slices.
Thinly slice 4 baby dill pickles into very thin planks. Layer the planks across the sandwich.
Top with the top half of frico bread, cut in half and serve.