Blackened Chicken Sandwich Recipe

Pound and Season

If chicken breasts are thick, butterfly them or place between plastic wrap and pound to an even thickness about 1/2". Pat dry with paper towels.

In a small bowl combine olive oil and lemon juice. In a separate bowl mix paprika, cayenne, garlic powder, onion powder, oregano, salt, and black pepper to make the blackening rub. Brush both sides of each chicken breast with the olive oil mixture, then press the rub into both sides until evenly coated.

Heat a medium skillet over medium heat. Add pancetta or bacon slices in a single layer and cook until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm.

Using the same skillet (wipe out excess fat leaving a thin film) or a cast-iron pan, heat over medium-high until very hot. Add 1 tsp oil if pan is dry. Add the seasoned chicken and cook undisturbed until a dark crust forms, about 4–5 minutes per side for 1/2" thickness (internal temperature 165°F / 74°C). Reduce heat to medium if rub begins to burn; adjust time for thicker breasts (6–8 minutes per side).

During the last 1–2 minutes of cooking, top each chicken breast with two slices of cheddar cheese and cover the pan briefly to melt, or transfer chicken to a sheet and tent with foil.

If you haven't already roasted garlic: preheat oven to 400°F (200°C). Slice top off a garlic bulb to expose cloves, drizzle with a little oil, wrap in foil and roast 30–35 minutes until soft. Squeeze out 2 cloves and mash into a paste. For this recipe, you can also use pre-roasted garlic or quickly roast peeled cloves in a skillet until soft.

In a small bowl combine mayonnaise, mashed roasted garlic, lemon juice, Dijon (if using), salt and pepper. Stir until smooth and adjust seasoning to taste. Refrigerate until ready to assemble.

Butter the cut sides of the rolls. In a clean skillet over medium heat, toast buttered sides until golden brown, about 1–2 minutes.

Spread a generous tablespoon of roasted garlic mayo on both the top and bottom bun. Place shredded lettuce on the bottom bun, add the blackened chicken with melted cheddar, then top with 2 slices of crisp pancetta. Close with the top bun.

Serve immediately while the chicken is hot and the bun is crisp. Offer extra mayo on the side if desired.