Blackened Chicken Sandwich With Cajun Slaw - cooking recipe

Ingredients

4 chicken cutlets, cut in half lengthwise and pounded thin
4 kaiser rolls
1/4 cup butter, melted (divided)
For the blackening rub
1/2 tablespoon paprika
1 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon red pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
For the slaw
1/4 head green cabbage, thinly sliced
1/4 green bell peppers or 1/4 red bell pepper, thin julienne sliced
1/4 sweet onion, thin julienne sliced
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon blackening seasoning
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon hot sauce
1/4 teaspoon celery seed

Preparation

Mix the dry rub ingredients together.
To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
Remove chicken and serve on toasted buns with the slaw.