Blackened Chicken Sandwich Recipe

Pound and dry chicken

Pat the chicken breasts dry with paper towels. If breasts are uneven, place each between plastic wrap and pound to an even thickness of about 3/4 inch using a meat mallet or heavy skillet. This ensures even cooking.

Make blackening rub

In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt. Stir thoroughly to mix.

Make roasted garlic mayo

Mash the roasted garlic cloves into a paste. In a small bowl, whisk together mayonnaise, mashed roasted garlic, lemon juice, smoked paprika (if using), black pepper, and salt. Taste and adjust seasoning. Refrigerate until needed.

In a skillet over medium heat (do not preheat too high), lay the pancetta slices flat. Cook until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain and cool. Keep the rendered fat in the skillet for optional use.

Brush both sides of the chicken breasts lightly with olive oil. Sprinkle the blackening rub evenly over both sides, pressing gently so the rub adheres.

Heat a cast-iron skillet or heavy skillet over medium-high heat until very hot (a few minutes). Add 1/2 tsp neutral oil or a small brush of the reserved pancetta fat and swirl to coat. Place the chicken breasts in the hot skillet. Cook without moving for 3–4 minutes until a dark crust forms.

Flip the breasts and immediately reduce heat to medium. Cook another 3–5 minutes until internal temperature reaches 165°F (74°C) or juices run clear. If the exterior cooks too fast, lower heat and cover loosely for 1–2 minutes. Optionally finish with a squeeze of lemon juice.

During the last minute of cooking, place two slices of cheddar on each breast, cover the pan briefly to melt the cheese.

Meanwhile, melt butter in a separate skillet over medium heat. Split the buns and toast cut sides down until golden, 1–2 minutes. Remove from heat.

Spread about 1.5 tablespoons of roasted garlic mayo on each bottom bun. Place shredded lettuce on top of the mayo (about 3/4 cup per sandwich).

Place the blackened chicken breast with melted cheddar on top of the lettuce. Add two slices of crisp pancetta on top of the cheese for each sandwich.

Spread a thin layer of roasted garlic mayo on each top bun and place top bun over the sandwich. Press gently to secure.

Cut each sandwich in half if desired and serve immediately while hot. Serve with optional sides such as fries or a pickle. Leftover roasted garlic mayo can be refrigerated up to 3 days.