Honey Pepper Pimento Chicken Sandwich
Creamy, juicy, and packed with sweet-heat flavor, the Honey Pepper Pimento Chicken Sandwich is the kind of lunch that makes everyone at the table smile.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Grill
Ingredients
Ingredients
- 4 pieces Chicken Breasts (Boneless and skinless) Pounded to even thickness if needed.
- 2 tablespoons Cajun Seasoning Or more to taste.
- 1 cup Pimento Cheese Store-bought or homemade, at room temperature.
- 1/2 cup Mayonnaise At room temperature.
- 2 tablespoons Honey Adjust to taste, liquid or warmed for easier mixing.
- 1 teaspoon Chipotle Peppers in Adobo Sauce Finely chopped, reduce if you want less heat.
- 8 slices Sourdough Bread Sliced about 1/2 inch thick.
- 2 tablespoons Butter For toasting the bread, softened or melted.
Instructions
- Season the chicken breasts with Cajun seasoning and let them rest for 15 minutes.
- Prepare the honey chipotle mayo by mixing mayonnaise, honey, and chipotle peppers in a bowl. Taste and adjust the honey or chipotle to balance sweetness and heat.
- Cook the chicken on a grill or in a pan over medium heat for about 6-7 minutes per side, or until fully cooked. Let the cooked chicken rest 5 minutes before slicing.
- While the chicken is cooking, toast the sourdough bread in a toaster or on a skillet with butter until golden brown.
- Assemble the sandwich by spreading pimento cheese on one slice of toasted sourdough, adding the cooked chicken, and topping with honey chipotle mayo and another slice of bread.
- Serve immediately with your choice of side dishes.
Notes
Store leftover components separately if possible. Cooked chicken and mayo-based sauces keep 3–4 days refrigerated in airtight containers.