In a bowl, whisk together mayonnaise, Dijon mustard, chopped capers, minced garlic, hot sauce, lemon juice, salt, and black pepper until well combined. Set aside.

Cooking Chicken and Eggs

Prepare the Chicken

In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the blackened chicken breast. Cook the chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Remove from skillet and let rest before slicing.

Scramble the Eggs

In a bowl, whisk the eggs together with salt and pepper. In the same skillet, reduce heat to medium, add a little oil if needed, and pour in the eggs. Stir gently until scrambled and just set, about 3-4 minutes.

Assembly

Assemble the Po’Boy

Slice the Gambino Brother’s bread and spread a generous amount of the house remoulade on each slice. Layer the scrambled eggs, sliced blackened chicken, romaine lettuce, and pickles. Close the sandwich and serve immediately.