Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans sandwich featuring tender blackened chicken, tangy remoulade, and crisp pickled cucumbers in a fresh French roll. This louisiana creole-inspired sandwiches & wraps ready in about 35 minutes blends blackening seasoning, vegetable oil, French rolls 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 650 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Louisiana Creole cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1/4 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Add 1 small thinly sliced cucumber and toss to coat. Let pickles sit for at least 15 minutes.
  2. Step 2: Mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a bowl to create remoulade sauce. Refrigerate until ready to use.
  3. Step 3: Pat dry 2 boneless skinless chicken breasts and rub evenly with 2 tbsp blackening seasoning.
  4. Step 4: Heat 3 tbsp vegetable oil in a cast-iron skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until blackened and cooked through, reaching 165°F internal temperature.
  5. Step 5: Slice French rolls lengthwise without cutting through, toast lightly if desired.
  6. Step 6: Spread remoulade sauce generously on both sides of each roll. Layer shredded iceberg lettuce (1/2 cup per sandwich), sliced tomato (1/2 medium per sandwich), blackened chicken, and pickled cucumber slices.
  7. Step 7: Close sandwiches and serve immediately with extra remoulade on the side.

Equipment for this recipe

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Frequently asked questions

How long does Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers take to make?

Total time is about 35 minutes (20 min prep + 15 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 with Remoulade Sauce and Pickled Cucumbers?

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 with Remoulade Sauce and Pickled Cucumbers?

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 with Remoulade Sauce and Pickled Cucumbers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Remoulade Sauce and Pickled Cucumbers?

Louisiana Creole 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.

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