Blackening Spice and everything nice—that’s what these sandwiches are made of! Caesar dressing, mayo, smoked paprika, and lemon juice turn cabbage into a tangy topper, while chicken is seared with our peppery Blackening Spice. Everything’s stuffed between toasted brioche buns and served with garlicky potato wedges on the side. Feel like these flavors warrant a BBQ? Try grilling the chicken instead for a weeknight meal with a cookout feel.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Caesar Dressing(ContainsEggs, Milk, Fish)
Shredded Red Cabbage
Brioche Buns(ContainsEggs, Milk, Wheat, Soy)
• Adjust rack to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve lemon. • Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine Caesar dressing, mayonnaise, smoked paprika, remaining garlic powder, and juice from half the lemon (whole lemon for 4 servings). • Stir in cabbage until coated. Season with salt and pepper.
• Pat chicken* dry with paper towels. Season with salt and pepper, then rub all over with Blackening Spice. Place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until about 1⁄3 inch thick. • Heat a large drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side. TIP: If seasoning begins to burn before chicken is fully cooked, reduce heat to medium and add a splash of water.
• While chicken cooks, halve buns; toast directly on oven rack until golden brown, 2-3 minutes. • Fill buns with chicken and as much slaw as you like. Divide sandwiches, potato wedges, and any remaining slaw between plates. Cut remaining lemon into wedges and serve on the side.