French Dip Chicken Sandwiches
with Au Jus Sauce & Roasted Broccoli
- 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
8 ounce
Broccoli
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
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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.
Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)
• 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.
Swap in broccoli for carrots.
• 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 loved the sandwich, but some found it needed more seasoning. The au jus sauce was key for flavor, though a few wanted it richer.
- Ease of prep: Some found it awkward to make with multiple steps. Pounding the chicken to the right thickness was challenging for a few.
- Suggestions: Consider adding extra cheese for better melting and flavor. Try slicing the chicken into strips for easier eating.
- Portions: A few mentioned not having enough cheese or tomato for both sandwiches. Some found the chicken too small for the bread.
- Sides: Opinions on the carrots were mixed; some loved them, while others preferred different sides like potato fries.
Reviews from our home cooks
The au jus was boring. As usual, the chicken cutlets are two different sizes and one has a hole in it. That cutlet opens up when you cook it and one of the bread slices broke apart in the pan. Not as quick and easy as I thought.
I think this was awesome, but might recommend an extra seasoning packet to add to the au jus and using sharp cheddar instead of Monterey Jack. Regardless, still delicious. 9/10
I was skeptical, but this was so delicious and turned out great! I don't usually like chicken sandwiches or tomato on sandwiches, but the ingredients worked amazing together
This is prob my favorite meal so far from Hello Fresh! I used my panini maker to toast the sandwiches and they were ahhhmazing!!
Delicious sandwich, only suggestion I would have is to at least double the amount of cheese. One of the best meals we've had from Hello Fresh
This was fabulous!! I also really appreciated the option to swap my side for free - I am not at all a fan of cooked carrots, so I probably would've passed on this meal otherwise, and I'm so glad I didn't. It was delicious!
What a surprise! We did not have high hopes for this but it was something different and quick for a Friday night meal. Wow, so glad we did take the chance.
Too many steps. The carrots then the chicken then the sandwiches then the sauce. I didn't make the sauce. The sandwiches were really good, bread too. The carrots very good.
There wasn't enough cheese to hold the sandwich together and the chicken breast was really thick even after pounding it. I might have liked it better if I cut the chicken into strips before assembling the sandwich.
I might suggest thin sliced chicken, like tenderloins just because they're easier to sink your teeth in
