Chicken & Mushroom French Dip Sandwiches
with Arugula, Herby Potatoes, Aioli & Au Jus
Dip dip hooray! Try this vegan twist on the classic hot sammie for a hearty dinner idea. Our chefs swapped out the traditional roast beef for meaty mushrooms, caramelized onion, and peppery arugula in a toasted baguette spread with vegan garlic aïoli. Add a side of crisp, ranch-spiced potato wedges, and for the grand finale: a rich, garlicky mushroom broth for dipping. Dunk, soak, swirl, repeat—this sumptuous French dip just can’t be beat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
1 unit
Red Onion
12 ounce
Potatoes
1 tablespoon
Ranch Spice
1 teaspoon
Dried Thyme
1 teaspoon
Garlic Powder
2 unit
Mushroom Stock Concentrate
6 tablespoon
Vegan Mayo
2 unit
Demi-Baguette
(Contains Soy, Wheat)
2 ounce
Arugula
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
6 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
Use pan used for chicken here.
• Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
• Halve baguette lengthwise and place baguette halves directly on oven rack. Toast until golden brown. • In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
• Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.
Slice chicken crosswise. Top mushroom mixture with chicken along with arugula.
• Divide au jus between two small serving bowls (four small bowls for 4 servings). • Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
