Creole Chicken Sandwich

1. Toast 2 pieces of sourdough bread in butter on both sides until golden.
2. Season 2 boneless chicken thighs on each side with a little olive oil (rubbed on chicken), Kinder’s Caramelized Onion Butter Seasoning, Tony Chachere’s Creole Seasoning, onion powder, garlic powder, black pepper, and paprika.
3. Cook the seasoned chicken in 2 tablespoons of olive oil on both sides until done (internal temperature of 165°F/74°C).
4. Remove the chicken from the heat and immediately add a slice of sharp cheese on top. Place a lid on the pan to allow the cheese to melt.
5. Prepare the Creole Garlic Mayo: In a small bowl, combine 3-4 teaspoons of mayo, 1/2 teaspoon minced garlic, 1 teaspoon red wine vinegar, 1/8 teaspoon Tony Chachere’s Creole seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Adjust seasonings as needed to taste.
6. Assemble the sandwich with your favorite toppings and enjoy!