Cajun Chicken and Mushroom Sandwich

Hands down, one of the best chicken sandwiches I’ve ever eaten. And we just made it up as we went.

We cut chicken breasts horizontally to make them thin, then cut them in half to fit a bun. Season with Kevin’s Cajun Seasoning (my favorite), you can use Tony’s (too much salt) or make your own. Splash a robust olive on the pile and toss to mix well. Set aside for at least 15 minutes.

On our Brownstone with a low heat we added the chicken, sliced mushrooms and onion. For the onion and mushroom we used the olive oil/seasoning drippings from the chicken plate. All gets cooked down and heated well. On the chicken flip, the brioche buns went on the griddle for toasting.

Dukes mayo was mixed with our hot sauce for our aoli.

When done:

Bun on bottom, aoli spread, chicken slice. Another chicken slice. Don put on a slice of cheddar here for his. Bread and butter pickle slice, garden fresh Romain lettuce and the top bun, slathered with the aoli.

Served with air fried sweet potato fries and a garden fresh salad.