(black + Bleu Sandwich) Recipe

Trim and pound

Trim excess fat from the chicken breasts. If breasts are uneven, butterfly or pound them to an even thickness of about 3/4-inch so they cook evenly (about 1/2 inch to 3/4 inch thick).

Slice the tomato into 1/4-inch rounds. Thinly slice the red onion into rings. Wash and pat dry the lettuce leaves.

Crumble bleu cheese and set aside. Clean mushrooms by wiping with a damp paper towel and slice thickly if large, or halve/quarter smaller mushrooms so total is about 8 oz sliced.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, freshly ground black pepper, and kosher salt. Stir to blend.

Pat chicken dry with paper towels. Rub both sides of each chicken breast with about 1/2 tablespoon of olive oil, then evenly coat both sides with the blackening spice. Press the spice into the meat so it adheres.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper. Stir until smooth. Taste and adjust lemon or salt as desired. Cover and refrigerate until assembly.

Heat a 10-12 inch skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When butter foams, add sliced mushrooms in a single layer—do not overcrowd. Let them brown undisturbed for 2-3 minutes, then stir.

Add the minced garlic, salt, and black pepper. Continue to cook until mushrooms are deeply browned and any released liquid has evaporated, about 3-4 more minutes. Remove mushrooms to a bowl and keep warm.

Return skillet (or use a clean heavy skillet or cast-iron pan) to medium-high and add 1 to 1.5 tablespoons oil. Heat until shimmering but not smoking. Place seasoned chicken breasts in the pan. Cook without moving until a dark crust forms, about 4-5 minutes per side depending on thickness.

Reduce heat to medium if crust is charring too quickly. Flip and cook until internal temperature reaches 165°F (74°C) or juices run clear, about another 4-6 minutes. Total cook time varies with thickness — use an instant-read thermometer for accuracy.

In the last 1 minute of cooking, crumble half of the bleu cheese (about 1/4 cup) over each chicken breast, cover the pan briefly (or tent with foil) to help cheese soften and slightly melt.

While chicken finishes, melt 1 tablespoon butter in a separate skillet over medium heat. Split brioche buns and toast cut sides in butter until golden, about 30-60 seconds. Remove from heat.

Spread a generous layer (about 1 tablespoon) of garlic aioli on both toasted bun halves. Top the bottom bun with a lettuce leaf, 2 tomato slices, and a few onion rings.

Place the blackened chicken breast with melted bleu cheese on the prepared bottom bun. Spoon sautéed mushrooms over the chicken (about 1/4 of the mushrooms per sandwich). Add any remaining bleu cheese if desired for extra tang.

Cap with the top bun, press gently, slice in half if desired, and serve immediately.