Cajun Chicken Sandwiches
Submitted by angellover
Cajun chicken sandwiches with smoky chipotle pepper purée: pan-seared seasoned chicken breast piled into a soft bun with mustard or mayo. Easy weeknight heat in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minCajun chicken sandwiches deliver weeknight heat without much fuss. Boneless chicken breasts get a heavy dust of Cajun seasoning (the recipe is loose here, use your favorite blend or a mix of paprika, cayenne, garlic powder, onion powder, oregano, and thyme), then pan-fried in canola oil until the spices crust dark and the meat is cooked through. The trick to the sandwich is the chipotle pepper purée on one side of the bun, mustard or mayo on the other. The combination is sweet smoke from the chipotle against the sharp condiment, with the spice-crusted chicken bridging the two.
Load up the bun with whatever else you’ve got: shredded lettuce, tomato slices, pickled jalapeños, melty pepper jack, raw red onion. The base recipe is intentionally minimal so you can build the sandwich however your fridge allows.
Pro Tips
- Pound the chicken breasts to even thickness before seasoning. Uneven cuts cook unevenly and the thin end dries out before the thick end is done.
- Make the chipotle purée from a can of chipotle in adobo blitzed smooth in a food processor. Refrigerate the leftover for weeks. It’s a workhorse condiment.
- Toast the buns. Cut side down in the chicken pan after the chicken comes out, just until golden. Soft untoasted buns turn soggy under the chicken.
- Rest the chicken three or four minutes before slicing. The juices redistribute and you get a moister sandwich.
Variations
- Brine the chicken in buttermilk for an hour before seasoning for the most tender result.
- Add a slaw of shredded cabbage and lime crema to balance the chipotle heat.
- Use blackened seasoning instead of Cajun for a more intense crust.
Ingredients
Directions
Season the chicken breast halves.
Heat the oil in a skillet.
When oil is hot, place the chicken in the skillet andamp; cook turning once or twice until chicken is done.
Place chicken on a plate lined with paper towels to drain the oil.
Spread a little chipotle pepper purée on one half of each bun, on the other half spread your choice of mustard or mayonnaise.
Place a piece of chicken and any of the other garnishes you desire in the bun and enjoy the Endorphin rush from the spices and chipotle pepper puree.
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