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Blackened Chicken Sandwich with Cajun Mayo

60 Mins


4 Boneless Skinless Chicken Breasts

Olive Oil

2 Tablespoons Blackened Seasoning

1 Quart Ice Cold Water

2 Tablespoons Kosher Salt

2 Tablespoons Sugar

4 Leaves Lettuce

4 Slices Tomato

4 Martin’s Sandwich Potato Rolls

Cajun Mayo:

1/4 Cup Mayonnaise

1 Tablespoon Ketchup

1/4 Teaspoon Blackened Seasoning, to taste

5-6 Dashes Hot Sauce, or to taste

Serves: 4


Step 1

In a shallow bowl, whisk together the water, salt, and sugar until dissolved. Pound each chicken breast to a ½-inch thickness. Add to the brine and refrigerate for 30 minutes.

Step 2

Meanwhile, prepare the Cajun mayo by mixing together the mayonnaise, ketchup, ¼ tsp blackened seasoning, and hot sauce in a small bowl; cover and refrigerate until ready to use.

Step 3

Remove the chicken from the refrigerator and pat dry with paper towels. Brush each chicken breast with olive oil, then sprinkle both sides with blackened seasoning (about ½ tablespoon each).

Step 4

Preheat grill to medium-high heat.

Step 5

Grill chicken breasts until blackened and chicken is cooked through, about 3 to 5 minutes per side. Remove from grill and allow to rest for 5 minutes.

Step 6

While the chicken is resting, place rolls on the grill, sliced side down, and grill until lightly toasted.

Step 7

Remove rolls from grill and spread on the Cajun mayo. Top with the blackened chicken, tomatoes, and lettuce. Serve immediately.

Note: both the blackened chicken and the Cajun Mayo are fairly spicy, so you could also swap regular mayonnaise or ranch dressing for a more mild flavor.

Recipe adapted from: