Pat the chicken cutlets dry with paper towels. In a shallow bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic and 1 tsp salt. Add chicken and turn to coat. Cover and refrigerate 15–30 minutes to let flavors penetrate.

Season with blackened spice

Remove chicken from marinade and let excess drip off. Sprinkle and rub 1 tbs blackened seasoning onto each side of each cutlet (total 2 tbs). Let sit 5 minutes at room temperature while you heat the pan.

Cook chicken

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil or a quick swipe of butter. Sear chicken 2–3 minutes per side, pressing slightly so spice forms a dark crust, until internal temperature reads 165°F (74°C) or cutlets are cooked through (thicker pieces may need an extra minute). Transfer to a plate and rest 5 minutes before assembling.

Boursin Spread

While chicken marinates, combine 4 oz Boursin cheese, 2 tsp mayonnaise, 1 tsp chopped chives and 1 tsp lemon zest in a small bowl. Mix until smooth and spreadable. Taste and adjust salt or lemon as desired. Keep refrigerated until assembly.

Marinated Tomato

Make quick tomato marinade

In a small bowl whisk together 1 tsp red wine vinegar, 1 tsp olive oil, 1 tsp sugar, 1 tsp salt and 1 tsp freshly ground black pepper. Add sliced tomato and thinly sliced red onion, toss gently to coat. Stir in 1 tsp chopped basil or parsley if using. Let sit at room temperature 10–15 minutes (or refrigerate up to 30 minutes) to draw out flavor.

Assembly & Extras

Toast buns

Spread softened butter on cut sides of buns. Toast cut-side down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes. Watch closely to avoid burning.

Assemble sandwiches

Spread about 2 tbs Boursin mixture on the bottom half of each toasted bun. Place two leaf lettuce leaves over the spread. Put one blackened chicken cutlet on each. Top chicken with 2–3 slices of marinated tomato and a little of the onion from the marinade. Add optional pepperoncini or pickles if desired. Spread a thin layer of Boursin on the top bun and close sandwich.

Serve sandwiches immediately while chicken is warm and buns are crisp. If desired, serve with fries or a simple slaw.