French Dip Chicken Sandwiches

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• carrots
  8 oz
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 tbsp
• cooking oil
  1 tbsp
• fry seasoning
  1 tbsp
• monterey jack cheese
  4 slices
• olive oil
  2 tbsp
• salt
  ¼ tsp
• sourdough bread
  4 slices
• tomato
  1 tomato
• water
  ½ cup

🍳 Cookware

• small bowl
• baking sheet
• paper towels
• plastic wrap
• meat mallet
• large pan
• cutting board

1. 

   1

   fry seasoning carrots chicken stock concentrate sourdough bread monterey jack cheese tomato chicken cutlets salt black pepper olive oil cooking oil butter water

   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
2. 

   2

   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.
3. 

   3

   Toss carrots on a baking sheet with olive oil; season generously with salt and pepper. Roast on top rack until tender ⏱️ 15 minutes .
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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 .
7. 7

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