Ingredients
Method
- To prepare the Cajun Chicken Filling, heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, crumbling it until no longer pink, which should take about 5–7 minutes. Next, stir in the onion and cook for an additional 3–4 minutes until the onion becomes translucent. Add the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant. Incorporate the tomato paste, stirring until the meat takes on a glossy, brick-red appearance. Pour in the broth, tomato sauce, and Worcestershire sauce, then stir to combine. Allow the mixture to simmer on low heat, uncovered, for 8–10 minutes until it thickens to a spoonable consistency. Season with salt to taste, and if desired, add brown sugar for a hint of sweet heat. If the mixture becomes too thick, add in 1–2 tablespoons of broth to loosen it up.
For the Creamy Cheese Sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a pale roux. Gradually whisk in the milk, cooking for 4–5 minutes while whisking until the sauce lightly coats the back of a spoon. Lower the heat to low and stir in the shredded cheese and paprika until the cheese has melted and the sauce is silky. Season with a pinch of salt, being careful not to let the mixture boil after adding the cheese.
- To assemble the sandwiches, butter the cut sides of the brioche buns and toast them in a hot pan or under the broiler for 1–2 minutes until golden brown. Spoon a generous portion of the Cajun chicken mixture onto each bottom bun. Ladle the warm cheese sauce over the chicken so it cascades down the sides. Finish by grinding black pepper over the sauce, then cap each sandwich with the top bun. Serve immediately. For a neat presentation, consider building the sandwiches over a parchment-lined tray to catch any delicious drips of sauce, which make a great complement to fries.