Southwest Chicken Sandwich Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 3/4 inch) using a meat mallet or heavy skillet. If breasts are large, halve them horizontally to make 2 thinner cutlets (total should yield two sandwich-sized pieces). Pat dry with paper towels.

Make blackening rub

In a small bowl, combine paprika, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, kosher salt, black pepper and optional hot sauce. Stir to combine.

Season chicken

Brush each chicken piece lightly with 3/4 tablespoon olive oil, then rub both sides evenly with the blackening spice mix so they are well coated.

Cook chicken (blacken)

Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil or butter and swirl. Place the chicken in the pan and sear without moving for 3-4 minutes until a dark crust forms. Flip and cook another 3-4 minutes, or until internal temperature reaches 165°F (74°C) and crust is blackened but not burnt. If chicken is thick, reduce heat to medium and cover for an additional 2-3 minutes. Remove to a resting plate and tent loosely with foil for 5 minutes.

While the chicken cooks, make the remoulade: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, prepared horseradish, hot sauce, smoked paprika, cayenne, minced garlic and sweet pickle relish. Season with salt and black pepper to taste. Refrigerate until assembly. Adjust heat or acidity to preference (add more lemon or hot sauce if desired).

Cook bacon

In a separate skillet over medium heat, cook bacon strips until crisp, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain.

Toast buns

Spread softened butter on cut sides of buns. In a clean skillet over medium heat, toast buttered sides until golden, about 1-2 minutes.

Melt cheese on chicken

Return the rested blackened chicken to low heat for 30-45 seconds if needed. Place provolone slices on each chicken piece and cover the skillet or use a lid for 1-2 minutes until cheese melts.

Assemble sandwiches

Spread about 1.5 tablespoons remoulade on the bottom half of each toasted bun. Place a lettuce leaf, then a tomato slice. Put the provolone-topped blackened chicken on top of the tomato, then two bacon strips per sandwich (or arrange to taste). Add another small smear of remoulade to the top bun if desired, then close the sandwich.

Serve

Cut sandwiches in half on a bias, secure with a toothpick if needed, and serve immediately while hot. Recommended sides: fries, chips, or a simple slaw.