Herbed Chicken Sandwiches
with Saucy Onion, Lemony Potato Wedges & Creamy Pesto Sauce
Our super-tasty riff on a classic pork chop sandwich shines a spotlight on juicy seasoned and seared boneless chops and saucy, savory thyme-infused onion cooked to rich, jammy perfection. Smear pillowy potato buns with a creamy, herbaceous pesto sauce, and serve with crispy lemon-kissed potato wedges for a hearty, satisfying sammy packed with delicious flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Lemon
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Pesto
(Contains Milk)
10 ounce
Chicken Cutlets
1 teaspoon
Celery Salt
1 teaspoon
Dried Thyme
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4). Zest and quarter lemon. Halve buns.
• Toss potatoes on one side of a baking sheet (spread across entire sheet for 4 servings) with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack for 12 minutes. (You’ll add more to the sheet then.)
• While potatoes roast, pat pork* dry with paper towels. Season with half the celery salt (all for 4 servings), half the thyme (you’ll use more later), remaining Fry Seasoning, and pepper. • Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, 1-2 minutes per side. Turn off heat; transfer pork to a plate. Wipe out pan. • Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully place pork on empty side of sheet; return to top rack and roast until pork is cooked through and potatoes are browned and tender, 8-10 minutes more. (For 4, leave potatoes roasting; add pork to a second baking sheet and roast on middle rack.)
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting chicken.)
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add sliced onion; cook, stirring, until softened, 3-4 minutes. • Stir in a drizzle of oil, flour, and remaining thyme. Cook, stirring, until mixture is lightly browned, 2-3 minutes. • Whisk in ½ cup water (1 cup for 4), stock concentrate, and ¼ tsp sugar (½ tsp for 4). Bring to a simmer; cook, whisking constantly, until thickened, 3-5 minutes. • Turn off heat; season with salt and pepper to taste.
• While onion cooks, in a small bowl, combine mayonnaise, 1 TBSP pesto (or more to taste), and juice from one lemon wedge (juice from two wedges for 4 servings). • Toast buns directly on top rack of oven until golden, 2-3 minutes.
• Toss potatoes with lemon zest. • Spread a thin layer of creamy pesto sauce onto cut sides of buns. Fill buns with pork chops and saucy onion. • Divide sandwiches and potatoes between plates. Serve with remaining lemon wedges and remaining creamy pesto sauce on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
