Monterey Jack Chicken Sandwich
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Monterey Jack Chicken Sandwich

Monterey Jack Chicken Sandwich

with Balsamic Onions and Potato Wedges

Somewhere along the line, sandwiches were deemed “lunch food only,” and we’re here to call that bad marketing. Sandwiches could not be more dinner-worthy, people! Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Pan-seared chicken breast is served under a blanket of gooey Monterey Jack, tangy balsamic caramelized onions, and a creamy sauce. There’s even a side of roasted potatoes for good measure. Step aside, lunch police!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 unit

Brioche Buns

(Contains Wheat)

1 unit

Red Onion

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

5 teaspoon

Balsamic Vinegar

10 ounce

Chicken Cutlets

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

5 teaspoon

Vegetable Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber6 g
Protein40 g
Cholesterol170 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Small Bowl
Baking Sheet
Paper Towel



Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve buns. Halve, peel, and thinly slice onion. Cut potatoes into ½-inch-thick wedges (no need to peel).

Caramelize Onion

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until caramelized, 8-10 minutes. Stir in vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.

Roast Potatoes

Meanwhile, toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Cook Chicken

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used to caramelize onion. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Evenly sprinkle chicken with cheese. Cover pan until cheese has melted, about 1 minute more. Turn off heat; remove from pan and set aside. Wipe out pan.

Toast Buns and Make Sauce

Melt 1 TBSP butter in same pan over medium heat. Add buns cut sides down and toast until golden, 1-2 minutes. In a second small bowl, combine sour cream and remaining Fry Seasoning; season with salt and pepper.

Step 6

Spread as much sauce as you like onto bun bottoms, then top with chicken and caramelized onion. Divide sandwiches and potatoes between plates. Serve with any remaining sauce on the side for dipping.