Chicken & Mushroom French Dip Sandwiches

Name: Chicken & Mushroom French Dip Sandwiches with Arugula, Herby Potatoes, Aioli & Au Jus
Yield: 2 servings
Cuisine: French
Ingredients: 4 oz Mushroom; 1 Onion; 12 oz Potato; 1 tbsp Ranch Spice; 1 tsp Thyme; 1 tsp Garlic Powder; 2 Mushroom; 6 tbsp Vegan Mayo; 2 unit Demi-Baguette; 2 oz Arugula; Salt; Black Pepper; 6 tsp Cooking Oil; 1 tsp Olive Oil; 10 oz Chicken Cutlets

with Arugula, Herby Potatoes, Aioli & Au Jus

By Recipe0 System

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.

French

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

4 oz Mushroom
1 Onion
12 oz Potato
1 tbsp Ranch Spice
1 tsp Thyme
1 tsp Garlic Powder
2 Mushroom
6 tbsp Vegan Mayo
2 unit Demi-Baguette
2 oz Arugula
Salt
Black Pepper
6 tsp Cooking Oil
1 tsp Olive Oil
10 oz Chicken Cutlets

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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°.

From the same drawer

Related Recipes

Trout in Dijon Sauce

medium

Cranberry Dijon Chicken

medium

Brown Sugar & Bacon Stuffed French Toast

medium

Apricot Chicken

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.