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Thinly slice the chicken breasts. In a small bowl, combine salt, garlic powder, onion powder, chili powder, paprika, and Cajun spices. Mix well. Evenly sprinkle the spice mixture over both sides of the thinly sliced chicken breasts. Grind black pepper over the seasoned chicken.

Heat oil in a large skillet or pan over medium-high heat. Place the seasoned chicken breasts in the hot pan. Cook for 5 minutes, then flip to the other side. Continue cooking for a total of approximately 15 minutes, or until the chicken is fully cooked through and has developed a nice golden-brown crust on both sides. Once cooked, remove the chicken from the pan and let it cool slightly. Cut the cooked chicken breasts into small, bite-sized pieces.

While the chicken cools, prepare the filling. In a large mixing bowl, combine the finely diced red onion, pickles, green bell pepper, yellow bell pepper, red bell pepper, and thinly shredded white cabbage.

Add the cooled, chopped chicken to the vegetable mixture. Stir in the sour cream, mayonnaise, and buffalo sauce. Add the reserved chicken seasoning mix (or an extra 1/2 teaspoon of the spice blend). Season with additional salt and black pepper to taste, if desired. Mix everything thoroughly until well combined.

To assemble each sandwich, take three slices of toast bread. Spread a thin layer of mayonnaise on one side of the third slice of bread (this will be the middle slice).

Place one slice of bread on a clean surface. Layer with a generous amount of the chicken filling. Top the filling with two slices of cheese. Place the mayonnaise-spread side of the second bread slice (the middle slice) onto the cheese.

Add another layer of chicken filling onto the middle bread slice. Top with two more slices of cheese. Finally, place the third slice of bread on top to complete the sandwich.

Melt 1 tablespoon of butter in a large skillet or on a griddle over medium heat. Carefully transfer two assembled sandwiches to the hot skillet. Toast for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.

Remove the toasted chicken melts from the skillet, slice in half, and serve immediately.


Thinly slice the chicken breasts. In a small bowl, combine salt, garlic powder, onion powder, chili powder, paprika, and Cajun spices. Mix well. Evenly sprinkle the spice mixture over both sides of the thinly sliced chicken breasts. Grind black pepper over the seasoned chicken.

Heat oil in a large skillet or pan over medium-high heat. Place the seasoned chicken breasts in the hot pan. Cook for 5 minutes, then flip to the other side. Continue cooking for a total of approximately 15 minutes, or until the chicken is fully cooked through and has developed a nice golden-brown crust on both sides. Once cooked, remove the chicken from the pan and let it cool slightly. Cut the cooked chicken breasts into small, bite-sized pieces.

While the chicken cools, prepare the filling. In a large mixing bowl, combine the finely diced red onion, pickles, green bell pepper, yellow bell pepper, red bell pepper, and thinly shredded white cabbage.

Add the cooled, chopped chicken to the vegetable mixture. Stir in the sour cream, mayonnaise, and buffalo sauce. Add the reserved chicken seasoning mix (or an extra 1/2 teaspoon of the spice blend). Season with additional salt and black pepper to taste, if desired. Mix everything thoroughly until well combined.

To assemble each sandwich, take three slices of toast bread. Spread a thin layer of mayonnaise on one side of the third slice of bread (this will be the middle slice).

Place one slice of bread on a clean surface. Layer with a generous amount of the chicken filling. Top the filling with two slices of cheese. Place the mayonnaise-spread side of the second bread slice (the middle slice) onto the cheese.

Add another layer of chicken filling onto the middle bread slice. Top with two more slices of cheese. Finally, place the third slice of bread on top to complete the sandwich.

Melt 1 tablespoon of butter in a large skillet or on a griddle over medium heat. Carefully transfer two assembled sandwiches to the hot skillet. Toast for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.

Remove the toasted chicken melts from the skillet, slice in half, and serve immediately.
