Description
This Blackened Chicken Club Sandwich features juicy, spicy chicken cutlets seasoned with a smoky blend of paprika, cayenne, garlic, and herbs, layered with crispy bacon, Swiss cheese, fresh tomato, and crisp lettuce on golden toasted Texas toast. A tangy lemon mayo adds a bright finish, making this hearty sandwich a perfect satisfying lunch or dinner option with a flavorful kick.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless and skinless chicken breasts, halved horizontally for 4 cutlets
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Sandwich Components
- 8 slices Texas toast
- 8 slices fully cooked bacon
- 4 slices Swiss cheese
- 1 large tomato, sliced
- Romaine or iceberg lettuce leaves
- 2 tablespoons salted butter
Lemon Mayonnaise Sauce
- ½ cup mayonnaise
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the seasoning blend: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, dried oregano, salt, and pepper to create an aromatic blackening spice mix.
- Season the chicken: Rub the seasoning mixture evenly onto both sides of each chicken cutlet to ensure full flavor penetration.
- Cook the chicken: Heat the olive oil in a cast iron skillet or heavy griddle over medium-high heat. Add the chicken cutlets and cook for 5 to 7 minutes per side until the chicken is cooked through and has a nice blackened crust.
- Rest and slice chicken: Remove cooked chicken from the skillet, let it rest for a few minutes to retain juices, then slice into thin pieces suitable for sandwich layering.
- Make lemon mayo: In a small bowl, mix the mayonnaise with fresh lemon juice, salt, and pepper. Adjust seasoning to taste for a bright and creamy spread.
- Toast the bread: Heat a skillet over medium heat and add butter. Place Texas toast slices in the skillet and cook until golden brown and crisp on both sides. Set aside on a plate.
- Assemble the sandwich: On one slice of toasted bread, layer the sliced blackened chicken, Swiss cheese, and crispy bacon evenly.
- Add fresh produce: Top the meat and cheese layers with slices of tomato and fresh lettuce leaves for crunch and freshness.
- Finish sandwich and serve: Spread the lemon mayonnaise evenly on a second slice of toasted bread, then place it on top to close the sandwich. Serve immediately while warm and enjoy the hearty, spicy flavors.
Notes
- For an extra smoky flavor, use a cast iron skillet to achieve the perfect blackened crust on the chicken.
- Fully cooked bacon saves time, but you can use raw bacon cooked to your preferred crispness.
- Adjust the cayenne quantity to reduce or increase the spiciness to your taste.
- Texas toast can be substituted with any thick sliced bread for toasting.
- Letting the chicken rest after cooking helps keep it juicy and tender.
- Make sure the lemon mayo is well balanced to complement but not overpower the spicy chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: Blackened chicken sandwich, club sandwich, spicy chicken sandwich, Texas toast sandwich, bacon and Swiss cheese sandwich, lemon mayo sandwich
