This recipe for a Cajun Chicken Breast Sandwich marries my love of cajun spice and cole slaw. This is the last post of the 3 sliders I made for a recent dinner. This is one of those recipes that compliments spice – blackening – with sweetness – the cole slaw and the BBQ sauce. This sandwich is so moist. If you are someone who does not like spicy, don’t be fooled by the name of the sandwich. Even though there is a little heat in the spice rub, the spice is really moderated by the cole slaw and BBQ sauce.
Ingredients (adapted from Allrecipes):
- Package of Hawaiian rolls
- 1/2 head of green cabbage, sliced
- 1/2 head of red cabbage, sliced
- 1/2 cup of mayonnaise
- 3 tbsp ketchup
- 2 tbsp apple cider vinegar
- 3 tbsp sugar
- 2 tsp celery salt
- salt & pepper to taste
Directions:Put together the marinade ingredients.
Add the chicken and marinate overnight. Remove from the marinate and tap dry. Generously, rub the blackening, Cajun spice rub on both sides of the chicken breasts. Heat a skillet on medium high heat. Place 2 tbsp of canola oil in the pan. When the oil is hot, add in the chicken breasts. Cook 2 – 3 minutes per side. Then turn down the heat to medium low and cook for another 10 minutes or so.
Cut one of the breasts to make sure the juice runs clear. Let the chicken breasts rest before cutting.
Meanwhile, cut the slaw and combine the dressing ingredients. Mix together.
To assemble the sandwich, cut the rolls in half. Slice the chicken on the bias. Top the roll with a couple of slices of chicken, then add the BBQ sauce and finish by topping with the cole slaw.
Serve and enjoy!