Blackened Chicken Sandwiches with Pickled Pepper Slaw
A quick and easy sandwich that is loaded with flavor thanks to a super tasty and tangy slaw, store-bought blackening seasoning, and some gooey, melty cheese for good measure.Â
- Yield: Serves 4
Ingredients
Units
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- 4 cups finely shredded red cabbage (pre-sliced bagged slaw mix works, too)
- 2 scallions, sliced
- 1/2 cup chopped pickled banana peppers
- 1/2 cup chopped pickled jalapenos
- 3/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 boneless skinless chicken breasts
- 2 tablespoons store-bought blackening seasoning
- Olive oil, as needed for cooking
- 4 slices Swiss, Muenster or Provolone cheese
- 4 brioche buns, split and toasted
Instructions
- In a large mixing bowl, toss together the cabbage, scallions, banana peppers, jalapeños, mayo, Worcestershire sauce, lemon juice, garlic powder, and some salt and pepper to taste. You want this slaw to be really saucy, so you can add more mayo as needed to get things nice and creamy. {TIP: you can add a few teaspoons of the pickled pepper liquid from the jar as well, for extra zing.} Taste and adjust anything to suit your preferences. Set aside for now.
- Place the chicken breasts on a cutting board and, using a sharp chef’s knife, split them in half crosswise/horizontally, creating 4 flat cutlets. Cover with plastic wrap and, using a heavy object/meat mallet, pound them a bit to get them nice and thin/flat – about half of their original thickness. Coat completely with the blackening seasoning.
- Add a couple of tablespoons of oil to a large skillet set over medium-high heat. Cook the chicken for about 3 minutes per side, or until just done. Cover each with a slice of cheese during the last minute of cooking, and cover the pan to help it melt.
- Pile some of the slaw onto each bottom bun and top with a cooked chicken breast piece. Top with a little more slaw and the bun tops. Serve right away.