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The Saint Paul Blackened Chicken Sandwich

Name: The Saint Paul
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 brioche sandwich rolls (- split); 1/2 cup butter (- melted); 2 thinly sliced chicken breasts; 4 tbsp Blackening Seasoning (- prepared in advance); 2 slices provolone cheese; 4 tbsp Spicy Aioli (- prepared in advance); 1 tomato (- thinly sliced); 2 leaves leaf lettuce

Cajun · Creole, Sandwiches

The Saint Paul blackened chicken sandwich is savory, spicy, and very tasty. Thinly sliced blackened chicken breast covered in melted provolone cheese. Tucked between toasted brioche buns slathered with spicy aioli, topped with leaf lettuce and salted tomato slices. It’s a mouthful of spicy deliciousness in every bite.

The Saint Paul Recipe

The Saint Paul

Scott James Gaspard

Blackened chicken sandwich with melted provolone, spicy aioli, lettuce and tomato on brioche buns.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 2 people

Calories 251 kcal

Equipment

cast-iron skillet
cutting board
kitchen knife
spatula

Ingredients

2 brioche sandwich rolls – split
½ cup butter – melted
2 thinly sliced chicken breasts
4 tbsp Blackening Seasoning – prepared in advance
2 slices provolone cheese
4 tbsp Spicy Aioli – prepared in advance
1 tomato – thinly sliced
2 leaves leaf lettuce

Instructions

Heat a cast-iron skillet over high heat for 10 minutes until white-hot. While the skillet is heating up, toast the brioche buns and set them aside.
Brush chicken breasts with butter, then coat with blackening seasoning on all sides. Add the remaining butter to the hot skillet. Add the chicken on top of the butter. Cook the chicken for 3 minutes without moving, then flip and cook for another two minutes on the other side. Remove from the heat and set aside.
Add a slice of provolone cheese to each piece of chicken, then microwave for about 30 seconds to melt the cheese.
Salt the tomato slices. Add 1 tbsp Spicy Aioli to each bread half. Add a chicken cutlet, a tomato slice, and a lettuce leaf to build the sandwich.
Complete the sandwich, then cut it in half to serve.

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Nutrition

More Information

Why did you name it ‘The Saint Paul’?

I named this sandwich after the famous New Orleans chef that invented Blackening Seasoning, Paul Prudhomme. Chef Paul also invented Blackened Redfish, a very popular New Orleans dish.

Paul Prudhomme, also known as Gene Autry Prudhomme led a very interesting life. He has greatly inspired me to be creative and inventive in the kitchen.

Variations

Instead of blackened chicken, The Saint Paul would also taste wonderful with blackened fish. Redfish or sea-bass would be the best choice of fish to use.

I make a panini version of this sandwich I named The Gene Autry. Blackened chicken, provolone cheese, and spicy aioli pressed between ciabatta bread. Very delicious!

Set your vent fan to high!

Set your vent fan to high when making blacked fish or chicken. The butter and spices will make a lot of smoke when cooked over high heat.

Blackened, not Burnt!

The blackening spice will give the cooked chicken a burnt look. Don’t fret! I assure you it is spicy, and delicious. The chicken will be juicy and perfectly cooked on the inside if you follow this recipe.