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Reviewed: Feb. 19, 2008

This is a great sandwich, and a nice break from the same ol same ol coldcuts and bread. I used 1 - 2 lbs or skinless, boneless breasts and split it among 6 sandwiches. 4 lbs would have been way too much meat. I sprinkled each piece of chicken with 1 tsp of cajun seasoning - 1/2 tsp. per side, and I used 1 Tbsp of dressing per roll.

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Reviewer:

laura.bora

	Cooking Level: Expert Home Town: Farmingville, New York, USA Living In: Geneseo, New York, USA
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Reviewed: Jan. 25, 2007

Not quite sure what a mere half tsp. of seasoning would do to make this recipe cajun, so I just went ahead and dredged my chicken in the seasonings. The result was what I was after and my family loved it. Thank you!

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Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Oct. 27, 2006

These made a great football sandwich, I used the cheese I had on hand, provolone and harvati and american. I brushed hoagie rolls with a little evoo on the outside and inside and baked for a few minutes till brown, added chicken and you have a great half time sandwich. Thanks for the post.

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Reviewer:

Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Cajun Chicken Club

Reviewer:

laura.bora

Reviewer:

LINDA MCLEAN

Reviewer:

Cooking 101