Sometimes I wonder why I never make a certain dish. I get stuck in this rut, thinking that I’ve got to go to a restaurant to get it! The Cajun Chicken Sandwich is one of those dishes. I always order it when I go out, and its so freakin deliciuos, but I never think to make it at home. I worked in the kitchen at T.G.I.Fridays, so I know how to make the dang thing! It’s so easy,fast, and simple, its pretty much a no-brainer!
First, you procure some chicken breasts. If you’re not positively ravenous, or are trying to cut down your portions, you can cut each chicken breast in half so that you’re reducing it’s thickness by half. In the end you should have what looks like 4 chicken breasts, only half as thin as the ones you started out with. If you are a big portion kind of rocker, the you’ll need 4 chicken breasts.
We used four because we were hongreh! We also needed leftovers.
Either way, you’ll need to pound the hell out of them until they’re flat, and at an even thickness. I use a small saucepan for this. To make it a little easier on yourself, you can place a piece of plastic wrap over the chicken. It keeps the chicken from sticking to your saucepan. If you’ve got one of those meat tenderizer‘s, you can use that as well.
Get your Cajun seasoning, and go to town on those bad boys. Don’t be shy with the seasoning, really coat them up!
Get them in the pan over a medium heat, melt 2 tablespoons of butter, and cook for 6 minutes on each side. If you’re going for the healthy thing, you can use olive oil or cooking spray sparingly, just keep the heat on a medium/medium-low, so that you don’t burn the chicken on the outside before the inside is done.
While that’s going to town, we’re going to cut the cheese.
Sorry, I couldn’t resist.
Now, we’re going to make that kickin’ chipotle aioli!
Put your mayo in a bowl.
Chop two cloves of garlic until they’re paste-like. I use the side of my knife, and press it against the garlic. The garlic crushes, and gets all pasty. It’s beautiful if you don’t want to have huge chunks of garlic in whatever you may be cooking!
Add that to the bowl.
Chop up some of the chipotle chiles from the can – probably one or two, depending on how spicy you like it.
I never use a whole bunch of chipotle – certainly not a whole can for a dish like this! So, in the spirit of conservation, I get a sandwich baggy, and stick the rest in the freezer for later use.
That’s what’s in that weird bag in the cast of characters shot at the beginning of this post.
Ok, onward! Mix:
Toast your sandwich rolls, and top with some of that lovely cheese.
Stick the tops back under the broiler to get the cheese melted.
I think it just winked at you!
Rockin’ Cajun Chicken Sandwiches
Published: January 9th, 2011
That allusive Cajun Chicken Sandwich that you always order at restaurants can NOW BE YOURS at home!
4 Chicken Breasts -or-
2 Chicken Breasts sliced in half
4 Tablespoons Cajun Seasoning or Blackening Spice
2 Tablespoons Butter
4 Sandwich Rolls
1 Cup Mayonnaise
2 Cloves Garlic, minced & made into a paste with the side of your knife and a little salt.
1 ½ Tablespoons Canned Chipotle Chiles in adobo, minced
4 Slices Pepper Jack Cheese
4 Lettuce leaves
4 Tomato slices
Heat a large skillet over medium heat, and add the two tablespoons butter. Season each chicken breast with 1 about tablespoon Cajun seasoning. Use your judgement! While the chicken breasts are cooking, Combine the mayo, garlic, and chipotle. Toast sandwich rolls in the oven until light golden brown. Remove from oven, then add the cheese to the top half of the bun, and place under broiler until the cheese is nice and melted. Slather the chipotle mayo on the bottom of the bun, then top with cooked Cajun chicken breast, tomato and lettuce. Enjoy!
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 Sandwiches