Herbed Chicken Sandwiches
with Saucy Onion, Lemony Potato Wedges & Dijonnaise
- Eggs
- Soy
- Wheat
- Milk
You’ve got your Chicago deep dish pizza and your Chicago-style hot dog, but do you know about the iconic Chicago pork chop sandwich? Shh, it’s a little hometown secret, and this is a super tasty riff on that classic. In our version, seasoned and seared boneless chops and sliced onion (cooked in pan drippings!) fill toasty buns smeared with Dijonnaise. Crispy lemon-kissed potato wedges stand in for fries in this variation on a Chi-town sensation!
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Onion
1 teaspoon
Celery Salt
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Dried Thyme
4 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
5 unit
Potatoes
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Use pan used for chicken here.
• While onion cooks, in a small bowl, combine mayonnaise, mustard, 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 mustard 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 mustard sauce on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious flavors, especially the saucy onions. Some found it rich; consider adding a light side.
- Ease of prep: Customers appreciated how easy this meal was to cook, with fresh ingredients and straightforward steps.
- Suggestions: Try serving open-faced to manage messy onions. Consider making the chicken the default protein option.
- Portions: The potatoes were smaller than expected; they're more like roasted wedges than fries.
Reviews from our home cooks
This was DELICIOUS! Can you make this so that the chicken is the default protein? Only side note is that the potatoes were too small to be similar to fries. They were more like roast potatoes. But the FLAVORS were on point!!!
The ingredients were fresh. This meal was easy to cook and the flavors were great.
These were WONDERFUL! Please have this meal again. (I did not get to eat my second sandwich -- I usually make half the recipe one night and half the next) because we lost power for so long in the giant storm I didn't think the chicken would still be safe to eat).
A little messy to eat with the onions. Would be good as an open faced sandwich
This dish needed a little lightness to it. It was just so rich I could barely take more than a few bites
