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Ingredients
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Chicken
Cajun Mayo
Sandwich components
Method
Chicken
Prepare and season
Pat the chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly. Rub with 1 tablespoon olive oil, 1 teaspoon Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper, coating both sides.
Cook
Heat a large skillet over medium-high heat. Once hot, add a little oil or nonstick spray and place the seasoned breasts in the pan. Cook 4–5 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is browned. If using a grill, preheat to medium-high and grill 4–6 minutes per side.
Rest and slice
Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice each piece into 1/4-inch-thick pieces or leave whole for a filet-style sandwich.
Cajun Mayo
In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon salt. Whisk until smooth and adjust heat to taste by adding more hot sauce or cayenne. Refrigerate until assembly.
Sandwich assembly
Prepare produce and buns
Slice the tomato into 1/4-inch rounds. Lay out 4 washed lettuce leaves. If desired, lightly butter the cut sides of the buns and toast them in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side.
Assemble
Spread about 1 to 1 1/2 tablespoons of Cajun mayo on the bottom half of each toasted bun. Place sliced chicken (about 4 oz cooked chicken per sandwich) on top of the mayo. Add 1 lettuce leaf, 2 tomato slices, and 2 pickle slices. Spread a thin layer of Cajun mayo on the top bun and close the sandwich.
Serve
Serve immediately while chicken is warm. Optionally cut in half and serve with fries or a side salad.