French Dip Chicken Sandwiches

🥘 Ingredients

• Monterey Jack cheese
  1/2 c
• black pepper
• butter
  4 tbsp
• carrot
  24 oz
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• fry seasoning
  2 tbsp
• olive oil
  4 tsp
• paper towels
  .
• plastic wrap
• salt
• sourdough bread
  8 slice
• tomato
  2 unit
• water
  1/2 c

🍳 Cookware

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

1. 

   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 carrot into sticks (like fries, ours were 3 inches long and 1/3 inch thick). Thinly slice tomato into rounds.

   butter: 4 tbsp, carrot: 24 oz, tomato: 2 unit
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of olive oil ; season generously with salt and black pepper . Roast on top rack until tender, 15-20 minutes.

   olive oil: 4 tsp, salt, black pepper
3. 

   3

   Meanwhile, pat chicken cutlets 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 cooking 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.

   chicken cutlets: 20 oz, paper towels: ., plastic wrap, fry seasoning: 2 tbsp, cooking oil: 2 tsp
4. 

   4

   Heat same large pan over medium-high heat. Add chicken stock concentrate , 1 TBSP plain butter (2 TBSP for 4 servings), and water (1 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until heated through, 1-2 minutes. Taste and season with salt and pepper if desired. Turn off heat. Divide au jus sauce between two small bowls; set aside for serving. Wipe out pan.

   chicken stock concentrate: 2 unit, water: 1/2 c
5. 

   5

   On a clean work surface, spread softened butter on one side of each sourdough bread . Place half the bread slices buttered sides down; layer with Monterey Jack cheese , tomato, and chicken. Top with remaining bread slices, buttered sides up. Heat same large pan over medium-high heat. Add sandwiches and toast until lightly golden and cheese melts, 2-3 minutes per side. Transfer to a cutting board.

   sourdough bread: 8 slice, Monterey Jack cheese: 1/2 c
6. 

   6

   Halve sandwiches on a diagonal. Divide sandwiches and carrot fries between plates. Serve with au jus sauce for dipping.