Name: Doc B's Restaurants Cajun Chicken Club Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 each boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp salt; 1 tsp black pepper; 1 tbs butter (optional, for basting); 8 slices thick-cut bacon; 3 tbs brown sugar; 1 tbs maple syrup; 1 tsp black pepper; 3 tsp Dijon mustard; 2 tbs honey; 2 tbs mayonnaise; 1 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 each pretzel buns; 4 slices Monterey Jack cheese; 4 leaves lettuce (butter or romaine leaves); 1 each tomato; 0.5 each red onion; 1 tbs butter (for toasting buns)

Method

Cajun Chicken

Pound and season

If chicken breasts are thick, butterfly each breast or pound to an even 1/2–3/4-inch thickness between plastic wrap. Pat dry with paper towels.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, salt and black pepper. Rub the chicken on both sides with olive oil then evenly coat with the spice mixture.

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil. Place chicken in the skillet and cook 4–5 minutes without moving until a deep crust forms. Flip and add butter (optional) to baste. Cook another 4–5 minutes until internal temperature reaches 165°F (74°C). If breasts are very thick, finish in a 375°F (190°C) oven for 5–8 minutes.

Remove chicken to a cutting board and let rest 5 minutes, then slice to fit buns.

Candied Bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This lets bacon crisp evenly.

In a small bowl mix brown sugar, maple syrup and black pepper. Lay bacon slices in a single layer on the rack. Brush each slice with the sugar-maple mixture, coating evenly.

Bake 12–18 minutes until edges are crisp and sugar is bubbly and caramelized (watch closely near the end to avoid burning). For very thick bacon, total time may be 18–22 minutes. Remove and transfer to a piece of parchment to cool slightly — the bacon will set as it cools.

Dijon Honey

Whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt and black pepper in a small bowl until smooth. Taste and adjust sweetness or acidity as needed.

Set aside at room temperature until assembly.

Assembly / Toppings

Slice tomato into 1/4-inch rounds and thinly slice red onion into rings. Pat tomato dry with paper towel to avoid soggy bun.

Halve the pretzel buns. Lightly spread cut sides with softened butter. Toast cut sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side; watch carefully so they do not burn.

Layer each bottom bun with 1 tablespoon Dijon honey sauce, a leaf or two of lettuce, 2–3 slices of tomato, a few red onion rings, sliced Cajun chicken (1 breast per sandwich, sliced), 2 slices Monterey Jack cheese, and 3–4 strips candied bacon. Spread additional Dijon honey on the top bun and close sandwich.

If you prefer the cheese melted, after placing cheese on the chicken, place assembled open-faced sandwiches under a broiler for 1–2 minutes until cheese melts, then add bacon and top bun.

Serve immediately while warm. Provide extra Dijon honey sauce on the side if desired.