Real Recipes From Real Home Cooks ®

cajun chicken blt, millie's

★★★★★ 3
a recipe by
Millie Johnson
Valley Head, AL

The Cajun spiced chicken and the horseradish mustard aioli give this sandwich a spicy kick that is sure to please. My hubby absolutely loved the melted smoked provolone cheese topped with crispy smoky bacon. It's making my mouth water as I write, lol! This is really good on a quality roll. I just used up what I had on hand. This recipe is easy to increase to feed a crowd. Grilling the chicken is even better! *You can season chicken the day before/morning of service. The longer it sits in the fridge the better. Season at least 30 minutes before cooking, so the chicken can soak up the flavor.

Blue Ribbon Recipe

It was love at first bite with this delicious chicken BLT. The meat is juicy and full of Cajun spice. We really liked the kick of flavor from the aioli paired with the smoky bacon. The provolone cheese melts nice and gooey. This definitely tastes like a gourmet chicken sandwich you'd pay a fortune for at the deli.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 2
prep time 5 Min
cook time 15 Min
method Pan Fry

Ingredients For cajun chicken blt, millie's

  • 2 md
    boneless chicken breasts
  • 2-4 slice
    bacon (I used one per sandwich)
  • Tony Chachere's Cajun or Creole seasoning, to taste
  • 2 slice
    smoked provolone cheese
  • 2 slice
    tomato
  • lettuce leaves
  • 1/2 tsp
    coconut oil
  • 1 1/2 Tbsp
    mayonnaise
  • 1 1/2 Tbsp
    horseradish mustard
  • salt and pepper, to taste
  • 2
    sandwich buns /rolls

How To Make cajun chicken blt, millie's

  • Chicken seasoned and pounded to even thickness.
    1
    Pound out chicken so that it's thickness is pretty even. Shake Cajun seasonings onto both sides of chicken. The more you use, the spicier it gets (and saltier, so keep that in mind). Cover and refrigerate for at least 30 minutes. You can do this part the day before if you want.
  • Fried pieces of bacon on a paper towel.
    2
    Clean up work area. In a medium pan, fry bacon until crispy. Drain on paper towel. Pour off bacon grease (I save it in a jar) or you can use it to fry chicken in and omit the coconut oil altogether.
  • Aioli prepared, tomato sliced, and lettuce prepped.
    3
    While bacon is frying, wash lettuce and dry with a paper towel. Slice tomato. Mix mayo and horseradish mustard together. Salt and pepper together to taste. Set aside.
  • Cheese melted on the cooked chicken.
    4
    Add coconut oil to a pan (unless you want to use the bacon grease). Pan fry chicken in the same pan you fried the bacon in. * You can also grill the chicken instead.* About 5-7 minutes per side or until cooked through. Top with smoked provolone cheese.
  • A bite taken out of the Cajun Chicken BLT.
    5
    Smear mayo and mustard mixture onto rolls/buns. Add chicken and top with bacon, tomato, and lettuce. Enjoy!
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