---
title: French Dip Chicken Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/french-dip-chicken-sandwiches-62cd9fc95bc37a0e4e0fc808
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Quick
  - Sandwich
  - Comfort Food
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty au jus, though some found it bland; consider adding extra herbs or garlic for deeper flavor.
  - theme: Ease of prep
    text: Pounding chicken thin and fitting it on bread was tricky for some; slicing cooked chicken helped it fit better.
image: "https://images.recipes.furrysalamander.com/french-dip-chicken-sandwiches.avif"
---
@fry seasoning{1%tbsp}
@carrots{8%oz}
@chicken stock concentrate{1%tbsp}
@sourdough bread{4%slices}
@monterey jack cheese{4%slices}
@tomato{1%tomato}
@chicken cutlets{10%oz}
@salt{¼%tsp}
@black pepper{¼%tsp}
@olive oil{2%tbsp}
@cooking oil{1%tbsp}
@butter{2%tbsp}
@water{½%cup}

Preheat oven to 450°F. Cut butter into cubes and place in a #small bowl{}; let come to room temperature. Wash and dry produce. Trim, peel, and cut carrots into sticks. Thinly slice tomato into rounds.

Toss carrots on a #baking sheet{} with olive oil; season generously with salt and pepper.
Roast on top rack until tender ~{15%minutes}.

Meanwhile, pat chicken cutlets dry with #paper towels{}. Place between two pieces of #plastic wrap{} and pound with a #meat mallet{} or heavy-bottomed pan until ½ 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%minutes} per side.
Transfer chicken to a plate. Reserve pan.

Heat pan used for chicken over medium-high heat. Add chicken stock concentrate, 1 TBSP plain butter, and ½ cup water. Bring to a simmer and cook, stirring occasionally, until heated through ~{1%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.

On a clean work surface, spread softened butter onto one side of each sourdough bread slice. 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 pan used for au jus over medium-high heat. Add sandwiches and toast until lightly golden and cheese melts ~{2%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.