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Cajun Chicken Sandwich
For reasons unknown, I was craving a Cajun chicken sandwich. I didn’t want to just slap Cajun spicemix on my chicken, grill it, and call it a day.
No, that would’ve been be too easy (and why easy when you can do it complicated, right?), plus, I wanted to add more flavor, throw in some crunch, heat and perhaps a vegetable or two.
I quickly marinated the chicken in oil, garlic, lemon juice and a boatload of fresh herbs and whipped up a fast but incredibly flavorful (not to mention irresistible) creamy sauce that I put some serious heat into.
Turned out to be a killer sandwich!
Ingredients:
bread of choice (4)
1 boneless chicken breast
2 tomatoes
lettuce or salad leaves
3 tbsp oil
1 small garlic clove
fresh oregano, thyme and parsley
5 tbsp mayonnaise
2 tbsp sour cream
1 jalapeno
1 gherkin
1 tbsp minced onion
1 tsp yellow mustard
2 tsp Cajun spicemix (unsalted)
lemon juice (1 or 2 tsp)
salt and pepper
Directions:
Finely mince the onion and gherkin.
Combine the mayo with the sour cream, mustard, and Cajun seasoning and mix it all up.
Finely mince as much jalapeño as you like—I used 1/2 a jalapeño—and add it to the mix, along with the onion and gherkin.
Awesome sauce, if I say so myself. Check the seasoning and add some salt when needed.
I grabbed a handful of fresh herbs from my garden. Opted for oregano, (silver) thyme and flat leaf parsley. Washed and dried it.
Then I chopped the heck out of it. Add the oil and grate the garlic in there as well.
Season with a pinch of salt and pepper and squeeze in about one or two tsp of lemon juice.
I cut the chicken breast in half and sliced those halves in half again.
Am I confusing you already? Good. Keeps you on your toes.
Marinate the chicken for at least 30 minutes.
Heat your BBQ or stove top grill and give the chicken roughly 3 to 4 minutes on each side, until properly done.
Slice the tomatoes.
The bread. Pretty important ingredient for a sandwich.
Open the bread and spread a thin layer of sauce at the bottom half. Top with lettuce, tomato and chicken and finish with more sauce.
I’m not enslaved to my cravings or anything, but I really needed this.
It happens *shrugs*
| Cajun Chicken Sandwich | |||||||||
| Ingredients |
1 boneless chicken breast 2 tomatoes lettuce or salad leaves 3 tbsp oil 1 small garlic clove fresh oregano, thyme and parsley 5 tbsp mayonnaise 2 tbsp sour cream 1 jalapeno 1 gherkin 1 tbsp minced onion 1 tsp yellow mustard 2 tsp Cajun spicemix (unsalted) lemon juice (1 or 2 tsp) salt and pepper Directions |
|
Wash, dry and finely mince your fresh herbs. Add the oil and grate the garlic in there. Season with a pinch of salt and pepper and squeeze in about one or two tsp of lemon juice. I cut the chicken breast in half and sliced those halves in half again. Marinate the chicken for at least 30 minutes. Heat your BBQ or stove top grill and give the chicken roughly 3 to 4 minutes on each side, until properly done. Slice the tomatoes and open up the bread and spread a thin layer of sauce at the bottom half. Top with lettuce, tomato and chicken and finish with more sauce. Meal type: |
lunch, light dinner, chicken |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
13 Comments »
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Oh. Heavenly. Day.
Is the gherkin the same as a pickle?
How about cutting the chicken into chunks, lightly coating with sauce and serve in mini wheat rolls(like a small hot dog bun)similar to a lobster roll in the North East And ,is the gherkin sweet?They are here in the U.S.Sounds like more party food to me.And a 3 day Holiday weekend?Lotsa people and lotsa food.I’m tired already.
We don’t even have sweet gherkins that are sold like this here. They’re sold as spears and are loaded with artificial colors and stuff. Nasty.
Now that’s my kind of sandwich. But then, you can give me a sandwich any time of day… Just love bread!
Be happy to send a care package.E-mail me a list.And rules for customs regarding food shipments
No the Amercian gherkins are not the same. I found out the hard way. If you are able to shop on a military base you will be able to buy the German gherkins, they taste just like the Dutch one :)
Thanks Arrisje but now,what is a German gherkin?sweet,sour,dill.I must know.lol.Hungry masses will be waiting starting Friday night.
Hey Kay, Sounds like a fantastic recipe. It’s going on my list of things to try! Btw, where do you get fresh jalapeno’s in Holland? I’m in Enschede and can only find the jarred stuff… Groeten, Stacey
Every now and then you can buy them at the Jumbo supermarket. But that’s rare so I’m growing my own :)
Ah, that explains it! ;-) Thanks!
Was that you could get B&G pickles at KingsAlmarkt in AmstelveenWashday where you using for the Cajun spices?
“Washday” = What.. Ah, iPad…