Blackened Chicken Sandwich Recipe

Butterfly and pound

Trim any thin edges from the chicken breasts. Butterfly each breast by slicing horizontally almost through, then open. Place between plastic wrap and lightly pound to an even 3/4-inch thickness.

Make blackening rub

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt and black pepper. Mix thoroughly.

Season chicken

Brush each breast with 1/2 tbs olive oil, then rub both sides evenly with the blackening spice mix until well coated.

Cook chicken (stovetop)

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2-3 minutes). Add remaining 1/2 tbs olive oil and immediately add chicken. Cook undisturbed 3-4 minutes until a dark sear forms. Flip and reduce heat to medium; cook 3-4 more minutes until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes before assembling.

While chicken rests, in the same skillet add pancetta slices in a single layer. Cook over medium heat 2-4 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. If using bacon, cook until crisp and drain.

Place a slice of cheddar on each chicken breast in the last 1 minute of resting or briefly return chicken to pan, cover with a lid for 30-60 seconds to melt the cheese slightly.

In a small bowl combine mayonnaise, mashed roasted garlic, lemon juice, Dijon mustard, salt and pepper. Stir until smooth and taste-adjust: add more lemon or salt if needed.

Toast buns: spread butter on cut sides of the buns. In a clean skillet or under a broiler, toast buttered sides until golden, about 1-2 minutes.

Spread about 1-2 tbs roasted garlic mayo on the bottom half of each bun.

Place the blackened chicken breast (with melted cheddar) on the mayo, top with two slices of crispy pancetta, then add a generous 1/2 cup shredded lettuce per sandwich (adjust to preference). Spread remaining mayo on top bun and close the sandwich.

Serve warm. Optionally, secure with a toothpick and serve with pickles or fries.