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3-4
5 minutes
15-20 minutes
Preheat your Blackstone griddle to medium heat. In a mixing bowl, lightly coat the chicken cutlets with olive oil and season with Blackstone Cajun Country seasoning. Toss to evenly coat.
Once the griddle is heated, add a little oil and place the chicken on the griddle. Flip occasionally, ensuring it doesn't burn (the seasoning has sugar that can burn). Cook until done, then remove to rest.
On the griddle next to the chicken, add the diced yellow onion, red bell pepper, and celery. Toss to lightly coat in oil and season with salt and pepper. Cook until the peppers and onions are caramelized (softened). You can use small amounts of water to steam and cook them quicker. Add the sliced mushrooms next to the other vegetables. Season with 1-2 tablespoons of Worcestershire sauce and a dusting of Cajun Country seasoning. Toss to coat evenly and cook down. Once cooked, mix the onions, peppers, celery, and mushrooms together to finish cooking.
In a small mixing bowl, combine 1/2 cup of mayo, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of Crystal hot sauce. Mix well and set aside.
Slice the rested chicken and add it back to the griddle along with 4-5 slices (or 1/2 cup) of pepper jack cheese. Mix until the cheese is melted.
Place the King's Hawaiian rolls on a cutting board (do not separate). Using a serrated knife, cut the rolls in half horizontally to create a top and bottom bun (do not separate them). On a low-heat zone of your griddle, add a little butter and place the cut sides of the buns down to toast. Once toasted, gently flip to test the outside.
Spread the special sauce on both the top and bottom buns. On the bottom bun, evenly spread the mushroom mixture, then top with the cheesy chicken. Add sweet heat pickles on top. Place the top bun over the fillings.
Slice the assembled buns into individual sliders. Lightly dust with Cajun Country seasoning and enjoy!
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