CAJUN CHICKEN SANDWICHES
This is my favorite sandwich. The seasoning mixture is enough to give a mild flavor to several chicken breasts...or a spicy taste to just a few. -Amber Peterson of Oakes, North Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 701mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h25m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
- Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
- Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
- In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.
CAJUN CHICKEN SANDWICH WITH CREAMY CUCUMBER SLAW
This is a very good sandwich! I use recipe #170249 for the Cajun seasoning. I throw the slaw together while the chicken is cooking.
Provided by mydesigirl
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slaw-In medium bowl, mix together cabbage,green onions, radishes and fresh parsley.
- In blender container,place cucumber,sour cream,lemon juice,sugar,mustard and salt.
- Process until smooth and stir in celery seed.
- When ready to serve, mix together cabbage mixture and cucumber mixture.
- Sandwich-Sprinkle chicken with Cajun seasoning, coating well.
- Heat olive oil in large frypan over medium low heat.
- Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender.
- Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw.
Nutrition Facts : Calories 382.8, Fat 10.3, SaturatedFat 3.6, Cholesterol 76.9, Sodium 507.2, Carbohydrate 36.9, Fiber 2.4, Sugar 5.1, Protein 34.3
CAJUN CHICKEN SANDWICH
Make and share this Cajun Chicken Sandwich recipe from Food.com.
Provided by Donna Luckadoo
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Coat Chicken with the olive oil and sprinkle with spices.
- Broil or grill chicken breasts until done. Melt cheese on top of them.
- Spread rolls with the thousand island dressing mixed with the hot sauce.
- Place Chicken on the rolls and add what ever you like, Lettuce, tomato or onions and peppers. Serve with your favorite side and Enjoy!
Nutrition Facts : Calories 591.1, Fat 29.2, SaturatedFat 8.8, Cholesterol 99.3, Sodium 779.2, Carbohydrate 38.6, Fiber 1.7, Sugar 3.8, Protein 41.5
GRILLED CAJUN CHICKEN SANDWICH
Make and share this Grilled Cajun Chicken Sandwich recipe from Food.com.
Provided by Jess Scefing
Categories One Dish Meal
Time 22m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken; pat dry.
- Place each breast, boned side up, between 2 pieces of plastic wrap.
- Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
- Brush with oil; sprinkle with Cajun seasoning.
- Grill or broil as directed.
- Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
- Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
- Makes 4 servings.
- To cook by direct grill method: Arrange chicken on a grill rack.
- Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
- Add cheese the last 2 minutes of grilling.
- To broil: Arrange the chicken on an unheated broiler pan.
- Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
- Add cheese the last minute of cooking.
Nutrition Facts : Calories 450.6, Fat 18.1, SaturatedFat 7, Cholesterol 102.9, Sodium 680.8, Carbohydrate 32.1, Fiber 1.7, Sugar 2.6, Protein 38.1
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.
Provided by gailanng
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the dry rub ingredients together.
- 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.
- Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
- Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
- 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'.
- 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.
- 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.
- Remove chicken and serve on toasted buns with the slaw.
Nutrition Facts : Calories 358.7, Fat 19.2, SaturatedFat 8.4, Cholesterol 34.3, Sodium 1867.5, Carbohydrate 40.9, Fiber 3.8, Sugar 5.5, Protein 7.2
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