Blackened Chicken Sandwich

She wrote, “Dinner tonight?”

I replied, “Absolutely. Any thoughts?”

“Chicken?” she replied.

And thus begins one of the best chicken sandwiches ever created (I would like to think). But it was really good, and very much a team effort.

Thus, we give you a Blackened Chicken Sandwich.

Mix a half cup of yogurt with the hot sauce of your choice, about a tablespoon. This is the sauce.

In a dish, melt some butter. In a plate, mix together some Cajun seasoning with onion powder, garlic powder and paprika.

Then saute some thin sliced onions and thin sliced mushrooms in avocado oil. Set them aside. Keep the pan hot.

Run think chicken breast slices through the butter, then dredge them in the spice mix. Do this several times. Then put them in the hot pan to sear thoroughly. The key to blackening…is to let them BLACKEN. Once done, remove to rest.

Wipe the skillet down and toast the buns, insides down.

Once toasted, it is build time.

Put down the top and bottom buns. On the bottom, put the sauce, the chicken, a slice of cheese (we used Colby-jack)) and some lettuce. On the top bun, put some sauce and the onion/mushroom. In our case, the chicken was thin, so we made a double-decker. Two chicken layers, each with a thin slice of cheese on top.

In a deft move, flip the top on top amalgamation on top of the bottom configuration.

Congratulations, you just made the perfect Blackened Chicken Sandwich.