Monterey Jack Chicken Sandwich

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• Monterey Jack cheese
  ½ cup
• Yukon Gold potatoes
  24 oz
• balsamic vinegar
  5 tsp
• brioche buns
  4 unit
• butter
  2 tbsp
• chicken cutlets
  20 oz
• paper towels
• pepper
• red onion
  2 unit
• salt
• sour cream
  1/2 c
• sugar
  2 tsp
• vegetable oil
  3.333 tbsp

🍳 Cookware

• large pan
• small bowl
• baking sheet
• large pan
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve brioche buns . Halve, peel, and thinly slice red onion . Cut Yukon Gold potatoes into ½-inch-thick wedges (no need to peel).

   brioche buns: 4 unit, red onion: 2 unit, Yukon Gold potatoes: 24 oz
2. 

   2

   Heat a large pan over medium heat with a drizzle of vegetable oil . Add onion and cook, stirring occasionally, until caramelized, 8-10 minutes. Stir in balsamic vinegar and 1 tsp sugar . Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper . Turn off heat; transfer to a small bowl . Wash out pan.

   vegetable oil: 3.333 tbsp, balsamic vinegar: 5 tsp, sugar: 2 tsp, salt, pepper
3. 

   3

   Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning , salt , and pepper . Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

   Fry Seasoning: 2 tbsp, salt, pepper
4. 

   4

   Pat chicken cutlets dry with paper towels ; season all over with salt and pepper . Heat a large drizzle of oil in large pan used to caramelize onion. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Evenly sprinkle Monterey Jack cheese over chicken. Cover pan until cheese has melted, about 1 minute more. Turn off heat; remove chicken from pan and set aside. Wipe out pan.

   chicken cutlets: 20 oz, paper towels, salt, pepper, Monterey Jack cheese: ½ cup
5. 

   5

   Melt 1 tablespoon butter in same large pan over medium heat. Add buns cut sides down and toast until golden, 1-2 minutes. In a second small bowl , combine sour cream and remaining Fry Seasoning; season with salt and pepper .

   butter: 2 tbsp, sour cream: 1/2 c, salt, pepper
6. 

   6

   Spread as much sauce as you like onto bun bottoms, then top with chicken and caramelized onion. Divide sandwiches and potatoes between plates. Serve with any remaining sauce on the side for dipping.