Blackened Chicken Sandwich Recipe
With roasted poblano aioli.
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Ingredients
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Sandwich Ingredients
Method
Preparation Directions
- 1
Prepare the Roasted Poblano Aioli
Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast in the oven for 20-25 minutes until the skin is blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and finely chop the pepper. In a bowl, mix the chopped poblano with mayonnaise, minced garlic, lime juice, salt, and pepper. Set aside.
- 2
Prepare the Chicken
Rub the chicken breasts with olive oil and coat evenly with blackening seasoning. Heat a skillet over medium-high heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes.
- 3
Assemble the Sandwich
Toast the hamburger buns if desired. On the bottom half of each bun, place a lettuce leaf, followed by the blackened chicken, a slice of tomato, and a generous spread of roasted poblano aioli. Top with the other half of the bun and serve immediately.