Blackened Chicken Sandwich

Recipe by Capn Ron
READY IN: 30mins


  • 3
    tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
  • 1 12
    teaspoons coarse kosher salt
  • 3
    large chicken breasts, boneless, skinless, about 2 pounds
  • 2
    tablespoons vegetable oil, as needed
  • 1
    tablespoon butter, as needed, for frying
  • 12
    tablespoon vegetable oil, as needed, for frying
  • 1
    loaf ciabatta or 6 ciabatta rolls
  • tomatoes, sliced
  • mayonnaise, Chipotle Remoulade


  • Mix up the Blackening Rub, and set it aside.
  • In most cases, Chicken Breasts are really too thick for a sandwich. So, slice them in half using a filet knife being careful not to cut yourself.
  • Oil the halved chicken, then coat with the rub. Work it in real well so that all parts of the chicken are coated.
  • Set a pan to med / high, and add the butter and oil when it gets hot.
  • When the butter has melted, and just barely beginning to smoke, add the chicken. Cook about 7 minutes on the first side, then turn it over and cook the other side. When done, set on paper towels for the grease to drain off.
  • Ron's Note:
  • Don't turn the pan to too hot a temperature because all you'll do is burn the outside, and have raw meat in the middle. That's why I cook this chicken at a med / high temperature If you notice that it's beginning to burn, turn the heat down a little to insure that the inside gets done.
  • I used Ciabatta Bread, sliced into a 3" piece, then halved with some of the insides removed.
  • Lay on some lettuce, then the tomato, and finally set the Blackened Chicken on top. The lettuce on the bottom will keep any juices from soaking into the bread.
  • Add the Chipotle Remoulade, top it, and you're ready to serve.