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Ingredients
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Sandwich
Cajun Sauce
Method
Cajun Sauce
Make the sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat or salt as desired. Refrigerate while you prepare the chicken to let flavors meld.
Sandwich
Prepare and season chicken
Pat the chicken breasts dry. In a small bowl mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne. Rub the olive oil over both sides of each breast, then evenly rub the spice mixture onto each breast so they are well coated.
Cook chicken
Heat a large skillet over medium-high heat. When hot, add 1 tablespoon olive oil (reserve the other tablespoon if needed). Add the chicken breasts and cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the exterior is crisp and well browned. If breasts are very thick, cover and reduce heat to medium, cooking an additional 3–5 minutes. Remove from pan and let rest 5 minutes, then slice thinly or leave whole for the sandwich.
Prepare buns and vegetables
While the chicken rests, halve the buns and spread the optional butter on cut sides. Toast buns in a clean skillet or under a broiler until golden (about 1–2 minutes). Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and lightly season tomato slices with a pinch of salt.
Assemble sandwiches
Spread a generous tablespoon (or to taste) of the Cajun sauce on the bottom half of each toasted bun. Place lettuce leaves on the sauce, add sliced or whole cooked chicken breast, top with tomato slices, and add another drizzle (about 1 teaspoon) of sauce on top of the tomato if desired. Cap with the top bun.
Serve
Serve immediately while chicken is warm. Leftover sauce keeps refrigerated up to 5 days in an airtight container.