Blackened Chicken Sandwich Recipes

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN SANDWICH

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.

BLACKENED CHICKEN SANDWICHES WITH ALMOND BUTTER AND RED PEPPER JAM

Steps:

• Coat the chicken breasts on both sides with the blackened spice mix.
• Heat the butter over medium heat in a cast-iron skillet. Cook the chicken halfway, about 5 minutes. Flip and repeat until the center is no longer pink, 5 to 6 more minutes. Let the chicken rest before slicing against the grain into 1/4-inch-thick pieces.
• Toast the bread, then spread 1 to 1 1/2 tablespoons almond butter on one side of each of 4 slices. Spread 1 tablespoon pepper jam on one side of each of the remaining 4 slices. Divide the chicken among the 4 slices with almond butter, then top each sandwich with a pepper jam slice.
• Enjoy!

BLACKENED CHICKEN

Steps:

• In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

CAJUN BLACKENED CHICKEN SANDWICHES

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 WITH CAJUN SLAW

Steps:

• Mix the dry rub ingredients together.
• To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
• Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
• Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
• Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
• Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
• Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
• Remove chicken and serve on toasted buns with the slaw.