French Dip Chicken Sandwiches
with Au Jus Sauce & Roasted Carrot Fries
- Soy
- Wheat
- Milk
Dip dip hooray! Celebrate dinnertime with a twist on this classic hot sammie. Our chefs swapped out the traditional roast beef and layered thin chicken cutlets, Monterey Jack, and fresh sliced tomato between buttery, toasted sourdough. Roasted carrot fries delight on the side and a light chicken broth au jus makes the perfect sandwich dipper. So dunk, soak, swirl, repeat—this French dip just can’t be beat.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
10 ounce
Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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 carrots into sticks (like fries—ours were 3 inches long and 1⁄3 inch thick). Thinly slice tomato into rounds.
• Toss carrots on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Roast on top rack until tender, 15-20 minutes.
• Meanwhile, pat chicken* 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 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.
• Heat pan used for chicken over medium-high heat. Add stock concentrate, 1 TBSP plain butter (2 TBSP for 4 servings), and 1⁄2 cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until heated through, 1-2 minutes (2-4 minutes for 4). Taste and season with salt and pepper if desired. • Turn off heat. Divide au jus sauce between two small bowls (four bowls for 4); set aside for serving. Wipe out pan.
• On a clean work surface, spread softened butter onto one side of each bread slice. Place half the bread slices buttered sides down; layer with Monterey Jack, 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, 2-3 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty au jus, though some found it bland; consider adding extra herbs or garlic for deeper flavor 🍲.
- Ease of prep: Pounding chicken thin and fitting it on bread was tricky for some; slicing cooked chicken helped it fit better.
- Suggestions: Toast bread separately before assembling; add more cheese and consider a garlic aioli or pesto for extra flavor.
- Portions: Several mentioned chicken pieces were too small for the bread; some wanted more cheese and au jus.
- Carrot fries: Mixed reactions – some loved this unique side, while others preferred traditional fries or a different vegetable.
Reviews from our home cooks
This by far is the best sandwich that I've picked here. I'd love to see carrot fries more often. Reminded me a lot of sweet potato fries. The only thing that I'd say felt weak was that despite the dipping sauce, the sandwich felt very dry. Either more cheese, or in my case I did some mayo on the inside. Also, fun tip, mayo it just as awesome as butter is for frying bread. Spread some mayo on the bread and it fries up just as beautifully.
What a great surprise. I love Roastbeef with au jus and this was much healthier and just as tasty. The Carrot fries was a first for me - so delicious.
I've never had a Chicken French Dip Sandwich. WOW! It was amazing. Everything was great. The tomatoes weren't very ripe, but that's okay! I put in the window sill for a few days and they were ready when I needed them and tasted great.
The carrot fries were amazing and the sandwiches were good but the sauce was just a little bit bland. I think some more chicken concentrate would help.
Everything was really tasty, carrot fry not my favorite, I would have preferred sweet potato fries, but they weren't bad. The chicken was a hair plain, but honestly, it worked with the flavor profile, so I'm not sure what could have been better which is why I'm giving it 4 full stars. I think it was perfect for what it was!
AMAZING sandwiches! The spices used on the chicken were so tasty and also really enjoyed the carrot "fries."
I wasn't quite sure what to expect from this meal, but it was pretty good! The au jus was a little bland--if we order it again, I'll add a little garlic or something to jazz it up!
Carrot fries are different. Not sure I'm completely sold on those but the sandwich is great. Tastes like it came from a restaurant
Wish bread was a little smaller or chicken was a little bigger. Overall good! Loved the carrot fries.
It's great! The carrot fries are AMAZING and should be used in other meals.
