Cajun Chicken Sammiches

I was hungry for hot sammiches this evening, so the hubby stopped on his way home from work to buy some nice, fresh bread for me. He kindly parked his warm car in the parking lot, walked aaaall the way into the store, bought my bread, walked aaaall the way back out again, and then came home.

Big deal, you say? It’s 19 degrees below zero. With the wind, it feels like it’s 37 degrees below zero.

He’s a good guy, the hubby. So I made him a sammich, too.

I love chicken sandwiches, but I don’t like the usual grilled chicken variety. They’re unwieldy; you take one bite and the whole piece of chicken falls out. Very inelegant. And, as we all know, I’m quite refined. I’ve won awards. One, anyway. If Most Poised in the 1984 Little Miss North Dakota pageant counts.

The solution? Chop your chicken first.

I also cooked my chicken in a cast iron pan so I could keep chopping my chicken with a metal spatula as it cooked. Plus, I felt like a professional cook in a real sandwich shop. Yup, I was slingin’ chicken like a pro.

Cajun Chicken Sammiches
Makes 2 generous servings

½ Tbsp. vegetable oil
1 whole or 2 split boneless chicken breasts, chopped in small, thin pieces
Salt and pepper, to taste
2 Tbsp. Cajun seasoning or blackening spice
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
½ small yellow onion, chopped
4 oz. button mushrooms, stemmed and chopped
½ green pepper, chopped
Crusty bread or rolls
Thinly sliced pepperjack cheese

1. Heat oil in a large skillet (cast iron, if you’ve got it).

2. Add chicken to pan. Sprinkle with salt and pepper, Cajun seasoning, Worcestershire sauce, and soy sauce.

3. Saute until partially cooked, stirring often. Add onions and saute onion golden.

4. When chicken is cooked through, add mushrooms and peppers, and saute until tender.

5. Serve chicken in French bread or rolls, topped with cheese.