Best Blackened Chicken Sandwich With Cajun Slaw Recipes

Cajun Blackened Chicken Sandwiches image

Provided by eknecht

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

4 boneless chicken breasts, flattened to about 1/2 inch thick
1 cup butter, melted, divided
4 tablespoons hot sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika (I use smoked paprika)
1 teaspoon sugar
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
4 split kaiser rolls
4 slices provolone cheese
tomatoes, slices dill pickle slices, if desired

Steps:

Let the chicken come to room temperature before using.
.Preheat oven to 400 F, and heat your skillet over high heat until VERY hot.
Brush a small amount of melted butter over the inside tops of Kaiser rolls and return to plastic bag to keep soft.
Combine all seasoning ingredients.
Combine 1/2 c melted butter with hot sauce, and coat the chicken pieces thoroughly.
Roll chicken breasts in the seasoning and then place into the hot skillet to sear.
Drizzle a tsp of butter on top of each piece, and cook until a good crust has formed on the bottom of the chicken.
Flip chicken and finish cooking, then remove to a plate.
When all chicken is all finished, toss sliced pepper and onion with any leftover seasoning, add with any remainder of butter to the skillet. Cook about 5 min, until peppers and onions soften a bit.
Place chicken on kaiser rolls, top each with some peppers and onions, then a slice of provolone.
Leave sandwiches open faced and bake until cheese is melted and Kaiser roll toasts lightly.
Serve with tomato and pickle slices if desired.

Blackened Chicken Sandwich image

Provided by Capn Ron

Time 30m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 10

3 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
1 1/2 teaspoons coarse kosher salt
3 large chicken breasts, boneless, skinless, about 2 pounds
2 tablespoons vegetable oil, as needed
1 tablespoon butter, as needed, for frying
1/2 tablespoon vegetable oil, as needed, for frying
1 loaf ciabatta or 6 ciabatta rolls
lettuce
tomatoes, sliced
mayonnaise, Chipotle Remoulade

Steps:

Mix up the Blackening Rub, and set it aside.
In most cases, Chicken Breasts are really too thick for a sandwich. So, slice them in half using a filet knife being careful not to cut yourself.
Oil the halved chicken, then coat with the rub. Work it in real well so that all parts of the chicken are coated.
Set a pan to med / high, and add the butter and oil when it gets hot.
When the butter has melted, and just barely beginning to smoke, add the chicken. Cook about 7 minutes on the first side, then turn it over and cook the other side. When done, set on paper towels for the grease to drain off.
Ron's Note:.
Don't turn the pan to too hot a temperature because all you'll do is burn the outside, and have raw meat in the middle. That's why I cook this chicken at a med / high temperature If you notice that it's beginning to burn, turn the heat down a little to insure that the inside gets done.
I used Ciabatta Bread, sliced into a 3" piece, then halved with some of the insides removed.
Lay on some lettuce, then the tomato, and finally set the Blackened Chicken on top. The lettuce on the bottom will keep any juices from soaking into the bread.
Add the Chipotle Remoulade, top it, and you're ready to serve.