Blackened Chicken Muffuletta
Spicy blackened chicken breasts sliced thin and layered with Swiss cheese and olive spread.
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Ingredients
- 2 large Boneless, skinless chicken breasts
- 3 tablespoons Cajun/Blackening seasoning
- 4 tablespoons Unsalted butter, melted
- 1 1/2 cups Muffuletta olive salad (drained)
- 1 loaf Large round Italian sesame bread loaf
- 6 slices Swiss cheese slices
- 6 slices Provolone cheese slices
- 4 ounces Genoa salami
- 2 tablespoons Mayonnaise(optional)
- 1 tablespoon Vegetable oil
Instructions
- 1
Slice the chicken breasts horizontally to create thin cutlets, then brush both sides generously with melted butter.
- 2
Coat the chicken thoroughly with the Cajun seasoning, pressing it into the meat to ensure a thick crust.
- 3
Heat a heavy cast-iron skillet over high heat with a tablespoon of oil until it begins to smoke slightly.
- 4
Sear the chicken for 3-4 minutes per side until the exterior is charred (blackened) and the internal temperature reaches 165°F.
- 5
Let the chicken rest for 5 minutes, then slice it into very thin strips against the grain.
- 6
Slice the bread loaf in half horizontally and hollow out a small amount of the bread from the top and bottom to make room for fillings.
- 7
Layer the bottom half with olive salad, followed by salami, blackened chicken, Swiss cheese, and Provolone.
- 8
Place the top bun on, wrap the entire sandwich tightly in plastic wrap, and weigh it down with a heavy skillet for at least 30 minutes before slicing into wedges.
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