French Dip Chicken Sandwiches
with Au Jus Sauce & Roasted Carrot Fries
Dip dip hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered thin chicken cutlets, Monterey Jack, and fresh sliced tomato between buttery, toasted sourdough. Roasted carrot fries delight on the side and a light chicken broth au jus makes the perfect sandwich dipper. So dunk, soak, swirl, repeat—this 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
12 ounce
Carrots
1 unit
Tomato
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top and middle positions and preheat oven to 450 degrees. Cut 1 TBSP butter (2 TBSP for 4 servings) into four cubes (eight cubes for 4). Place butter in a small bowl; bring to room temperature. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries—ours were 3 inches long and 1⁄3 inch thick). Thinly slice tomato into rounds.
• Toss carrots on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Roast on top rack until tender, 15-20 minutes.
• Meanwhile, pat chicken* dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until 1⁄2 inch thick. Season all over with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 2-3 minutes per side. • Transfer chicken to a plate. Reserve pan.
• Heat pan used for chicken over medium-high heat. Add stock concentrate, 1 TBSP plain butter (2 TBSP for 4 servings), and 1⁄2 cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until heated through, 1-2 minutes (2-4 minutes for 4). Taste and season with salt and pepper if desired. • Turn off heat. Divide au jus sauce between two small bowls (four bowls for 4); set aside for serving. Wipe out pan.
• On a clean work surface, spread softened butter onto one side of each bread slice. Place half the bread slices buttered sides down; layer with Monterey Jack, tomato, and chicken. Top with remaining bread slices, buttered sides up. • Heat pan used for au jus over medium- high heat. Add sandwiches and toast until lightly golden and cheese melts, 2-3 minutes per side. • Transfer to a cutting board.
• Halve sandwiches on a diagonal. • Divide sandwiches and carrot fries between plates. Serve with au jus sauce for dipping.
