Blackened Chicken Sandwich Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 3/4 inch) using a meat mallet or rolling pin between two pieces of plastic wrap. Pat dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil and a small squeeze of lemon juice (optional).

Apply blackening rub

Mix all Blackening Spice Rub ingredients in a small bowl. Generously season both sides of each chicken breast with the rub, pressing gently so the spices adhere. Let rest 5–10 minutes to allow flavors to meld.

Cook pancetta

In a medium skillet over medium heat, lay the pancetta/bacon slices and cook until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of rendered fat in the pan if present.

Blacken chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add remaining 1 tablespoon olive oil (and reserved pancetta fat if desired). Add chicken breasts and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 4–6 more minutes until internal temperature reaches 165°F (74°C). If breasts are thick, reduce heat to medium and cover 1–2 minutes to finish without burning the crust. Remove chicken to a plate and rest 5 minutes before slicing.

Melt cheese

While chicken rests, place a slice of cheddar on each breast and cover the skillet or tent with foil for 1–2 minutes until cheese softens and just melts.

Toast buns

Butter the cut sides of the buns lightly. In a separate skillet or the same pan over medium heat, toast cut sides until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon roasted garlic mayo on both top and bottom buns. On bottom bun layer shredded lettuce (about 1/2 cup), sliced tomato (2–3 slices per sandwich), then the blackened chicken with melted cheddar, and two slices of crisp pancetta. Top with more shredded lettuce if desired and place top bun. Serve immediately.

Combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and salt in a small bowl and whisk until evenly blended. Use to season chicken as directed in 'Apply blackening rub.'

Use olive oil to sear chicken in a hot skillet. Optionally reserve a teaspoon of pancetta fat and add to the pan for additional flavor. Butter the buns before toasting as described.