CAJUN BLACKENED CHICKEN SANDWICHES
We developed these sandwiches after a local favorite hangout closed down- these sandwiches were our standard order every time we went in, and now we make them regularly at home. The chicken method and seasonings are from Aroostook's Blackened Chicken, with a few minor tweaks. She's right when she says turn off the smoke detector, and I agree with her recommendation of using a cast iron skillet. I ruined one of my good skillets making this the first time- it's now a dedicated blackened chicken skillet. But the cast iron works MUCH better! I usually end up doubling the seasonings, putting them in a shaker container to sprinkle generously over the chicken and veggies.
Provided by eknecht
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
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.
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