Honey Pepper Pimento Chicken Sandwich

Creamy, juicy, and delightfully sweet-spicy, the Honey Pepper Pimento Chicken Sandwich is perfect for a quick lunch or dinner.

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Course: Main

Cuisine: American

Keyword: Easy

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

4 pieces Chicken breasts (boneless and skinless) About 6 ounces each, patted dry
2 tablespoons Cajun seasoning For rubbing on the chicken
1 cup Pimento cheese Store-bought or homemade, ready to spread
1/2 cup Mayonnaise Room temperature for easy mixing
2 tablespoons Honey Room temperature or warmed slightly
1 teaspoon Chipotle peppers in adobo sauce Finely chopped
8 slices Sourdough bread At room temperature
2 tablespoons Butter Softened for toasting the bread

Rub the chicken breasts evenly with Cajun seasoning and let them rest for 15 minutes.
In a small bowl, whisk together mayonnaise, honey, and chipotle peppers until smooth.
Heat a grill pan or skillet over medium heat and cook the chicken for about 6–7 minutes per side until cooked through.
Spread softened butter on one side of each sourdough slice and toast until golden brown.
Spread pimento cheese on one slice of toasted sourdough, add chicken, drizzle with honey-chipotle mayo, and cap with another slice.
Cut the sandwiches in half if desired and serve immediately.

Store leftover components separately in airtight containers for up to 3 days. Assembled sandwiches are best eaten the same day.