Looking for a sandwich that’s bold, flavorful, and easy to make? This Cajun Chicken Sandwich has it all—tender, seasoned chicken, sautéed veggies, and a spicy mayo that brings the heat!
It’s a quick and satisfying meal perfect for busy weeknights or casual lunches!
If you love quick savoury dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Chicken Breast
- Red Bell Pepper
- Orange Bell Pepper
- Red Onion
- Heirloom Tomato
- Arugula
- Mayonnaise
- Chili Oil
- Fresh Chives
- Brioche Buns
- Seasonings: Parsley, Garlic Powder, Cajun Seasoning
See recipe card for quantities.
Instructions
Cook the seasoned chicken cutlets until golden brown!
In the same pan, sauté the veggies!
Make the spicy mayonnaise!
Assemble the sandwich on some tasted brioche bread & enjoy!
- Prepare the Buns:
Spread 2 tablespoons of mayonnaise on the brioche buns and lightly toast them in a pan over low-medium heat for 2–3 minutes until golden. Set aside. - Prepare the Spice Rub:
In a small bowl, combine parsley, garlic powder, and Cajun seasoning. Set aside. - Season the Chicken:
Butterfly the chicken breast into two even cutlets. Season both sides with salt and pepper, then generously coat with the prepared spice rub. - Cook the Chicken:
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Sear the chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside. - Sauté the Veggies:
In the same pan, add the chopped bell peppers and red onion. Sauté for 2–3 minutes until slightly softened but still vibrant. - Mix the Spicy Mayo:
In a small bowl, whisk together mayonnaise, chili oil, and chives until smooth. - Assemble the Sandwich:
Spread a generous layer of spicy mayo on each side of the toasted buns. Layer on the chicken, sautéed veggies, heirloom tomato slices, and fresh arugula. - Serve and Enjoy:
Press the sandwich together, slice in half if desired, and dig in!
Substitutions
- Chicken Breast: You can swap it for chicken thighs for a juicier option or turkey breast for a leaner choice.
- Bell Peppers: Use yellow or green bell peppers or swap for poblano or Anaheim peppers for a mild, smoky flavor.
- Red Onion: You can substitute with yellow onion for a milder sweetness or shallots for a more delicate flavor.
- Heirloom Tomato: Try Roma tomatoes for a firmer texture or cherry/grape tomatoes for a sweeter taste.
- Arugula: If you want something milder, use spinach or go with a blend of mixed greens for added variety.
- Mayonnaise: Swap with Greek yogurt for a tangier, lighter spread or avocado for a creamy, healthier option.
- Chili Oil: Replace with hot sauce or try sriracha or chipotle mayo for more depth and heat.
- Brioche Buns: You can use ciabatta bread for a more rustic crunch.
Equipment
- Measuring Spoons
- Non Stick Pan, I like to use my hexclad!
- Small Mixing Bowls
Storage
Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep mayonnaise and buns separate to avoid sogginess. Reheat chicken and veggies in a pan before assembling.
Top tips!
- Make it Extra Spicy: Add a drizzle of hot sauce or an extra pinch of Cajun seasoning to the mayo.
- Cheesy Twist: Melt a slice of pepper jack or cheddar cheese on the chicken before assembling.
- Meal Prep Friendly: Cook the chicken and veggies ahead of time for easy weekday lunches.
psst! go ahead & scroll all the way down for the full recipe card!
FAQs
Yes! Prepare the chicken and veggies in advance and store them separately. Assemble just before serving for maximum freshness.
You can substitute brioche buns with ciabatta rolls, pretzel buns, or even lettuce wraps for a low-carb option.
Reduce or skip the chili oil in the mayo and opt for a milder seasoning blend instead of Cajun seasoning.
Related
Looking for other delicious recipes like this? Try these:
Dessert Pairings
These are my favorite desserts to serve with this recipe:
Best cajun chicken sandwich Recipe (with spicy mayo)
Ingredients
Equipment
Method
- Prepare the Buns: Spread 2 tablespoons of mayonnaise on the brioche buns and lightly toast them in a pan over low-medium heat for 2–3 minutes until golden. Set aside.
- Prepare the Spice Rub: In a small bowl, combine parsley, garlic powder, and Cajun seasoning. Set aside.
- Season the Chicken:Butterfly the chicken breast into two even cutlets. Season both sides with salt and pepper, then generously coat with the prepared spice rub.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan over medium heat. Sear the chicken cutlets for 3–4 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, add the chopped bell peppers and red onion. Sauté for 2–3 minutes until slightly softened but still vibrant.
- Mix the Spicy Mayo: In a small bowl, whisk together mayonnaise, chili oil, and chives until smooth.
- Assemble the Sandwich: Spread a generous layer of spicy mayo on each side of the toasted buns. Layer on the chicken, sautéed veggies, heirloom tomato slices, and fresh arugula.
- Serve and Enjoy: Press the sandwich together, slice in half if desired, and dig in!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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