Anything with cajun seasoning usually tastes great – salty, spicy, and with tons of flavor. A cajun sandwich should be no different. To create this sandwich, I used leftover blackening season that I used the night before for blackened catfish. I had a sudden idea that using the same seasoning mix for chicken breasts and mixing some of it into mayo to make a cajun aioli would make an awesome lunchtime treat. And it was!
Here’s the recipe for the seasoning mix, which is quite versatile. Obviously, you can use it on fish or chicken, but it’d also be great on shrimp or scallops and might make an interesting variation on pulled pork.
Seasoning Mix (makes about 1/2 cup)
2 Tbsp smoked or hot paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp kosher salt
1 tsp celery salt
2 tsp fresh ground black pepper
2 tsp dried thyme
2 tsp dried oregano
1 tsp chipotle chile powder
1 tsp cayenne pepper
Sandwich (makes 2)
1 large boneless, skinless chicken breast
1 Tbsp vegetable oil
1/2 cup mayonnaise
1 tsp lemon juice
1 tsp Tabasco or other Louisiana hot sauce
crisp lettuce leaves such as romaine or iceberg
fresh tomato slices (optional)
2 sandwich rolls or 4 pieces of toasted white bread
Make the aioli by mixing the mayo, lemon juice and 2 Tbsp of the seasoning mix. Stir until well blended. Slice the chicken breast into thin slices, and sprinkle each liberally on both sides with the seasoning mix (you probably will not use it all, so reserve the rest for another use). Heat a grill or sauté pan over medium high heat, add the oil, and cook the chicken breasts until cooked through, about 2-3 minutes per side. Remove to a plate.
Split the rolls lengthwise and spread both the interior sides with the aioli. Place the cooked chicken in the sandwich, top with the lettuce leaves and tomato slices and enjoy!