W22 MOD Chicken & Mushroom French Dip Sandwiches
with Arugula, Herby Potatoes, Aioli & Au Jus
Dip dip hooray! Try this vegan twist on the classic hot sammie for a hearty dinner idea. Our chefs swapped out the traditional roast beef for meaty mushrooms, caramelized onion, and peppery arugula in a toasted baguette spread with vegan garlic aïoli. Add a side of crisp, ranch-spiced potato wedges, and for the grand finale: a rich, garlicky mushroom broth for dipping. Dunk, soak, swirl, repeat—this sumptuous French dip just can’t be beat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
1 unit
Red Onion
12 ounce
Potatoes
1 tablespoon
Ranch Spice
1 teaspoon
Dried Thyme
1 teaspoon
Garlic Powder
2 unit
Mushroom Stock Concentrate
6 tablespoon
Vegan Mayo
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 ounce
Arugula
7 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
6 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in pan used for mushrooms and onion over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
• Halve baguette lengthwise and place baguette halves directly on oven rack. Toast until golden brown. • In a small bowl, combine vegan mayo and remaining garlic powder. Season aioli with salt and pepper to taste.
• Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.
Slice chicken crosswise. Top mushroom mixture with chicken before adding arugula.
Divide au jus between two small serving bowls (four small bowls for 4 servings). Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
