Many people have declared sandwiches a wonder of the food world. Rightfully so – what is there not to love about meats, cheeses, vegetables and condiments all held together with bread?
The inspiration for this Cajun chicken sandwiches makes me smile…
I met my husband while we were in college. We went on our first date at The All-American Rathskeller, a local institution at Penn State. We danced and listened to a cover band and drank some beer. Ever since that night, we love that place. While we dated, we’d meet after class at the Skeller for a late lunch date and some good times. They serve great food and the bar is just a cool place to hang out. It’s been in operation since 1933 and has quite the history. The restaurant above the bar is a Creole restaurant, which serves as the kitchen for the Skeller. As a result, both establishments turn out great, spicy, delicious food.
Our favorite item to order was the Cajun chicken sandwich. The chicken was always cooked perfectly, still juicy and very spicy with Creole seasoning all over. There was a bleu cheese sauce on top, lettuce and red onion to help cool your mouth from the fiery chicken. The Skeller used an Italian bread, cut thick. It was always a great day when we’d stop by, grab some beers and eat a Cajun chicken sandwich. I miss those fun days.
We’ve been replicating this recipe for years. We were even making it at home when we still lived by the bar. It’s a great sandwich combo, all the components compliment each other well. The chicken is spicy, but the lettuce, bleu and onion really help cool your mouth off quickly. If you don’t like much heat, use a little less cayenne.
Cajun Chicken Sandwich
2-6 homemade rolls
2-6 chicken breasts or cutlets
1/2-1 cup cup bleu cheese crumbles
small red onion, thinly sliced
green leaf lettuce
1/2 tablespoon sweet paprika
1/2 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne
1 teaspoon black pepper
2 tablespoons olive oil
In a small bowl mix together sweet paprika, smoked paprika, kosher salt, onion powder, garlic powder, thyme, oregano, cayenne and black pepper.
Toast your rolls with butter. Set aside until later.
If using chicken breasts, pound with a mallet to flatten. Cover chicken with Cajun seasoning.
Preheat oven to 375 F.
Heat a skillet with olive oil over medium-high heat. Add chicken to the skillet and cook for 4 minutes before flipping. After turning chicken, top with bleu cheese and transfer to oven. Cook for an additional 5 minutes until cheese has started to slightly melt.
Place Cajun chicken on a roll with lettuce and sliced red onion.