Blackened Chicken Po'Boy Sandwich with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy blackened chicken sandwich served in a crusty baguette with crisp lettuce, tomatoes, and a tangy homemade remoulade. This southern-inspired sandwiches & wraps ready in about 27 minutes blends cajun seasoning, vegetable oil, mayonnaise into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Southern cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 minced garlic clove, and 2 chopped green onions. Mix well to create remoulade sauce and refrigerate until serving.
  2. Step 2: Pat dry 2 boneless skinless chicken breasts (6 oz each), butterflied to even thickness. Rub both sides evenly with 2 tbsp Cajun seasoning.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook 4-5 minutes per side until blackened and cooked through with an internal temperature of 165°F.
  4. Step 4: Slice the 1 French baguette loaf into 4 sandwich-sized pieces and split each lengthwise without cutting all the way through. Lightly toast if desired.
  5. Step 5: Spread remoulade sauce generously inside each baguette portion, then layer with 1 romaine lettuce leaf and tomato slices.
  6. Step 6: Place sliced blackened chicken inside each sandwich, season with salt and black pepper as needed, then close and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Blackened Chicken Po'Boy Sandwich with Remoulade Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Chicken Po'Boy Sandwich with Remoulade Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Southern sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes