Monterey Jack Chicken Sandwich

Name: Monterey Jack Chicken Sandwich with Balsamic Onions and Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Brioche Buns; 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; 4 tablespoon Sour Cream; 5 teaspoon Vegetable Oil; 1 teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

with Balsamic Onions and Potato Wedges

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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!

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

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

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

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.

Utensils

•Large Pan

•Small Bowl

•Baking Sheet

•Paper Towel

Instructions

PDF

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).

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.

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.

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.

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.

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.