Enjoy the flavors of Cajun cuisine in the comforts of your home with this blackened chicken sandwich on ciabatta. Juicy chicken fillets covered in delicious spices like paprika, curry powder, and thyme; hot, blackened crust that pairs well with cool, fresh toppings and a creamy sauce like spicy mayo.
A Sandwich That's Not Soggy by Lunch Time? Yes, Please!
Don't let the fear of burning something stop you from making this blackened chicken dish. One bite of this sandwich, and you will taste all of the complex flavors. Some people describe it as being similar to Earl's smoky, spicy blackened chicken.
Either way, it's a delicious sandwich that I love packing for lunch. The ciabatta holds up really well, so it saves you from hearing the inevitable "Ugh, my sandwich was soggy!" whining from the kids or partner.
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Ingredients
- blackening spices - Paprika powder, onion powder, curry powder, dried oregano, dried thyme, garlic powder, salt and pepper. Yum!
- chicken breasts - Sliced horizontally into 2 fillets each. See tips for slicing the chicken towards the bottom of the post.
- ciabatta rolls - Ciabatta rolls are a type of Italian bun with a crisp crust and a soft, airy interior. They are basically a smaller version of the ciabatta loaf. They are called "ciabatta" which means "slipper" in Italian, because of the bread's shape (long and flat). If you would like a Popeyes-style twist, serve it on a toasted brioche bun with a few crunchy pickles.
- spicy mayo - Or plain mayo, lime sauce or any sandwich sauce you'd like.
- lettuce - I suggest iceberg, green leaf or your favorite lettuce.
- red onion slices - If you don't like onions, leave them out but I always have to have raw onions on my chicken sandwiches! You could also tried them grilled: how to grill red onions.
*Check recipe card for ingredient amounts.
How to Make a Blackened Chicken Sandwich
Step 1. Mix all spices in a bowl. Spread them out on a plate.
Step 2. Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.
Step 3. Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.
Step 4. Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side).
Chef's Note: The internal temperature of the chicken breast should reach 165°F.
Step 5. Slice the chicken into strips on a cutting board.
Step 6. Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.
Step 7. Serve and enjoy your Cajun sandwiches!
Joss' Tips
Slicing raw chicken breasts. When it comes to handling meat, especially trimming or cutting them, you need to be extra careful. The first thing to do is to sharpen the blade. The sharper the blade, the easier and smoother the cut.
- Look at the chicken breast and put the blade in the middle where the meat is the thickest.
- Hold the breast down to keep it from slipping.
- Then, slowly and carefully saw into the meat until it cuts all the way through; make sure the fillets are even.
You can also find pre-sliced chicken breast fillets at the supermarket if you'd like to skip this step!
Keep the buns fresh. My trick is to freeze the buns to keep them fresher. Just thaw them at room temperature a couple of hours before preparing the sandwiches.
Heat the buns. If you want to take it up a notch, heat the ciabatta rolls in a 400°F/200°C oven for 2 to 4 minutes. Let them cool until you can handle them and then slice them in half and build the sandwich.
If you're packing it, cool it. If you're packing this sandwich for lunch or letting it sit for a while, cool the chicken slices before assembling. It'll help keep that dreaded sogginess at bay even further!
Side Suggestions
- Since this sandwich has Cajun flavor, it is only fitting to pair it with Cajun sides like these Cajun fries.
- You can use the same spices from this recipe to season various vegetables like corn, okra or potatoes (try this amazing recipe tutorial for how to bake potatoes in the oven in foil).
- If you want a healthier option, rice is a popular side dish, hemp salad or stuffed avocados.
Blackened Chicken Sandwich FAQs
Blackening is similar to charring, but charring usually happens through grilling or roasting the food directly, instead of blackening a coating of spice mix onto a protein.
It means the protein in the sandwich has been 'blackened' with a spice crust that turns black from the cooking process. It gives it a nice, spicy, charred flavor.
Leftover cooked chicken can be refrigerated for up to 3 to 4 days.
That is a good question, as I've always wondered this myself. I feel they are essentially the same thing so if you want to call it a burger instead of a sandwich, go right ahead.
More Delicious Sandwich Recipes to Try
If you tried this Cajun Blackened Chicken Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Cajun Blackened Chicken Sandwich
Ingredients
- 4 tablespoons paprika powder
- 2 teaspoons onion powder
- 2 teaspoons curry powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter - melted
- 2 chicken breasts - sliced horizontally into 2 fillets each
- 2 tablespoons canola oil - for frying
- 4 ciabatta rolls
- spicy mayo - or any sauce you like
- iceberg lettuce - or green leaf lettuce
- red onion slices
Instructions
- Mix all spices in a bowl. Spread them out on a plate.4 tablespoons paprika powder, 2 teaspoons onion powder, 2 teaspoons curry powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon pepper
- Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.¼ cup butter, 2 chicken breasts
- Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.
- Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side). The internal temperature should reach 165°F.
- Slice the chicken into strips on a cutting board.
- Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.
- Serve!
Equipment
Notes
- Fridge storage: Leftover cooked chicken can be refrigerated for up to 3 to 4 days.
- Keep the buns fresh: You can freeze the buns to keep them fresher. Just thaw them at room temperature a couple of hours before preparing the sandwiches.
- Heat the buns: If you want to take it up a notch, heat the ciabatta rolls in a 400°F/200°C oven for 2 to 4 minutes. Let them cool until you can handle them and then slice them in half and build the sandwich.
- Slicing raw chicken breasts: When it comes to handling meat, especially trimming or cutting them, you need to be extra careful. The first thing to do is to sharpen the blade. The sharper the blade, the easier and smoother the cut. You can also find pre-sliced chicken breast fillets at the supermarket if you'd like to skip this step!
- Cool before assembly for packed lunches: If you're packing this sandwich for lunch or letting it sit for a while, cool the chicken slices before assembling. It'll help keep that dreaded sogginess at bay.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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