Once again, my favorite cookbook – Off The Eaten Path: Second Helpings – strikes delicious gold. This freaking sandwich has everything – crispy bacon, a hot & spicy sauce, slow-cooked Cajun chicken and melt-y cheese. It’s so, so good.
The cookbook this recipe is from was written by a dude who traveled around the south hitting up small diners and cafes, sharing a recipe from each place. Pretty much my dream job. I’ve also made Sweet P’s cowboy cookies and this burger patty melt with sriracha from a diner in Kentucky – this cookbook has never steered me wrong and this is for sure a new favorite.
4-6 pretzel buns or kaiser rolls
2 large chicken breasts (on the bone if possible)
2 tbs Cajun seasoning (I just used Emeril’s Bayou Blast I had on hand, but any Cajun seasoning would work just fine)
8-12 cooked bacon slices
large sliced tomato
pepper jack cheese slices
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup Sriracha hot chili sauce
1 tbsp dill pickle juice
1/2 tsp granulated garlic
1/4 tsp salt
1/4 tsp ground pepper
First, sprinkle the Cajun seasoning onto the chicken breasts and add a dash of salt and pepper too. Put the chicken in the crock pot on high for 3-4 hours until completely cooked through. Remove the chicken from the crock pot and drain any liquids, leaving just a bit to keep the chicken moist when shredding. Return the chicken back to the crock pot and shred with a couple of forks. Taste and add any more seasoning needed.
Next up, make the “Cobra” sauce by mixing the mayonnaise, ketchup, Sriracha, dill pickle juice, garlic, salt and pepper – oooooh it’s yummy!
To build this mega sammy, layer a piece of cheese, a heaping tablespoon of Cobra sauce, a good helping of the Cajun shredded chicken, 2 bacon slices, a thick slice of tomato, and some crisp lettuce on a toasted bun – then try to only eat just one! We loved these so much, they were completely gone within just a couple of days (this recipe makes between 4-6 sandwiches). Give it a try and let me know what you think – we’ll be making again shortly!