Blackened Chicken Sandwich With Cajun Slaw

Spicy chicken with a cooling slaw topping. The original recipes says it serves 4, but I think since the breasts are cut in half, it probably serves more. From Nibble Me This blog: http://www.nibblemethis.com/2013/04/blackened-chicken-sandwich-with-cajun.html Note: Recommended to cook outside on a grill or burner.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  chicken cutlets, cut in half lengthwise and pounded thin
• 4  kaiser rolls
• 1⁄4 cup butter, melted (divided)

• For the blackening rub

• 1⁄2 tablespoon paprika
• 1 1⁄4 teaspoons kosher salt
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon  red pepper
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon celery seed

• For the slaw

• 1⁄4 head green cabbage, thinly sliced
• 1⁄4 green bell peppers or 1⁄4 red bell pepper, thin julienne sliced
• 1⁄4 sweet onion, thin julienne sliced
• 1⁄4 cup mayonnaise
• 1  tablespoon cider vinegar
• 1  teaspoon  blackening seasoning
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  teaspoon pepper
• 1  teaspoon  hot sauce
• 1⁄4 teaspoon celery seed

Directions

1. Mix the dry rub ingredients together.
2. 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.
3. Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
4. Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
5. 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'.
6. 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.
7. 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.
8. Remove chicken and serve on toasted buns with the slaw.