French Dip Chicken Sandwiches

Name: French Dip Chicken Sandwiches with Au Jus Sauce & Roasted Broccoli
Yield: 2 servings
Cuisine: French
Ingredients: 1 tbsp Fry Seasoning; 12 oz Carrot; 8 oz Broccoli; 1 unit Chicken Stock Concentrate; 4 slice Bread; 1/4 cup Monterey Jack Cheese; 1 Tomato; 10 oz Chicken Cutlets; 1 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Au Jus Sauce & Roasted Broccoli

By Recipe0 System

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.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Fry Seasoning
12 oz Carrot
8 oz Broccoli
1 unit Chicken Stock Concentrate
4 slice Bread
1/4 cup Monterey Jack Cheese
1 Tomato
10 oz Chicken Cutlets
1 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.

Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)
2

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.

Swap in broccoli for carrots.
3

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.
4

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.
5

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.
6

Halve sandwiches on a diagonal.

Divide sandwiches and carrot fries between plates. Serve with au jus sauce for dipping.

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