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
Yellow 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
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 from oven. Carefully place pork on empty side of same sheet. Roast on top rack 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.
Use pan used for chicken here.
• 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°.
