Chicken & Mushroom French Dip Sandwiches
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Chicken & Mushroom French Dip Sandwiches

Chicken & Mushroom French Dip Sandwiches

with Arugula, Herby Potatoes, Aioli & Au Jus

Dip dip hooray! Try this vegan twist on the classic hot sammie for a hearty dinner idea. Our chefs swapped out the traditional roast beef for meaty mushrooms, caramelized onion, and peppery arugula in a toasted baguette spread with vegan garlic aïoli. Add a side of crisp, ranch-spiced potato wedges, and for the grand finale: a rich, garlicky mushroom broth for dipping. Dunk, soak, swirl, repeat—this sumptuous French dip just can’t be beat.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

4 ounce

Button Mushrooms

1 unit

Yellow Onion

12 ounce


1 tablespoon

Ranch Spice

1 teaspoon

Dried Thyme

1 teaspoon

Garlic Powder

2 unit

Mushroom Stock Concentrate

6 tablespoon

Vegan Mayo

2 unit


(Contains Soy, Wheat)

2 ounce


10 ounce

Chicken Cutlets

Not included in your delivery



6 teaspoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories1120 kcal
Fat56 g
Saturated Fat10 g
Carbohydrate107 g
Sugar10 g
Dietary Fiber5 g
Protein43 g
Cholesterol105 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan
Small Bowl


Prep & Roast Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Cook Veggies

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Use pan used for chicken here.

Make Au Jus

• Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.

Toast Bread & Make Aioli

• Halve baguette lengthwise and place baguette halves directly on oven rack. Toast until golden brown. • In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.

Assemble Sandwiches

• Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.

Slice chicken crosswise. Top mushroom mixture with chicken along with arugula.

Finish & Serve

• Divide au jus between two small serving bowls (four small bowls for 4 servings). • Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.