Yield: 4 sandwiches
For the Sandwiches
- 4 grilled Cajun chicken breasts (see note, below)
- 4 split and toasted kaiser or ciabatta rolls
- 4 large lettuce leaves of choice
- 8 thin slices tomato
- 4 to 8 thin slices red onion (optional)
- 4 to 8 thin slices green pepper rings (optional)
- 4 thin slices provolone cheese (optional)
Note: The yield on the grilled Cajun chicken recipe used to jumpstart this recipe is 10 breasts. Not to worry. Make the entire recipe and use 4 for the sandwiches and 4 of the remaining grilled breasts as the center of the plate for another meal and the last 2 breasts can be tossed into a salad for a third meal option.
For the Roasted Red Pepper Mayonnaise
- 1 cup mayonnaise
- 1/2 teaspoon sweet paprika
- 1 minced garlic clove
- 1 roasted sweet red pepper, peeled, stemmed, and finely chopped OR 1/2 cup jarred roasted sweet red pepper, drained, patted dry and finely chopped
This easy sandwich requires a little additional time for marinating the chicken and making the mayonnaise spread.
Marinate the Chicken and Prep Ingredients
- Create the spice rub and marinate the chicken for 30 minutes according to the grilled Cajun chicken recipe linked above.
- While the chicken is marinating, wash and dry the lettuce, slice the tomato and optional onion, green pepper, and cheese. Cover the ingredients with plastic wrap and refrigerate until ready to assemble the sandwiches.
Make the Mayonnaise and Prep the Rolls
- The chicken will take 12 to 16 minutes to cook, giving you enough time to make the roasted red pepper mayonnaise. In a small bowl, combine the mayonnaise, sweet paprika, garlic and chopped red peppers until well mixed. This is a mild condiment meant to be a cooling contrast to the heat of the Cajun seasonings on the chicken. If you like things spicier, use hot paprika instead of sweet paprika and add a dash of Tabasco.
- Lightly slather the tops and bottoms of the split and toasted rolls with the mayo. Put the rolls back together so they don't dry out and cover with plastic wrap until ready to assemble the sandwiches. Cover and refrigerate any leftover mayonnaise.
Grill the Chicken and Assemble the Sandwich
- Grill the chicken following the recipe directions. Keep cooked breasts warm by loosely covering with foil.
- Assemble the sandwiches by placing a lettuce leaf on the bottom half of each roll followed by a grilled chicken breast. Top each breast with 2 thin slices of tomato and optional toppings of red onion, green pepper rings, and provolone cheese. Cover with the top half of each roll.
- Serve the sandwich warm with any leftover roasted red pepper mayonnaise, Tabasco sauce, and a side of red beans and rice or sweet potato fries and an ice-cold Abita beer (a New Orleans specialty).
One of these variations will kick your sandwich up a notch.
- Try this recipe using 4-ounce portions of boneless, skinless salmon instead of chicken on a medium-high grill. The fillet will release itself (no longer stick) when it's ready to be flipped. A 1-inch-thick piece of salmon will cook in 6 to 10 minutes. Cook the first side (presentation side down) 4 to 6 minutes, flip (only once!) and cook the second side until done.
- If you like the flavor of blackening seasoning, try a grilled chicken sandwich recipe that calls for a marinade and a rub.
- Grilling not your thing and you still like blackened chicken? Pan-fry it and finish it in the oven instead.
- If you like more kick than the roasted red pepper mayonnaise calls for here, then a chipotle remoulade will have steam coming out of your ears.