Easy Monterey Chicken Sandwiches With Potato Wedges
Monterey Chicken Sandwiches are made with juicy chicken breasts, smoky barbecue sauce, and melted Monterey Jack cheese on a toasted brioche bun. Topped with caramelized onions and a seasoned mayo, these flavorful sandwiches make an easy, crowd pleasing quick dinner.
- Total Time40 minutes
- Yield4 sandwiches with potato wedges 1x
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to ½-inch thickness and halved
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Kosher salt and black pepper, to taste
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1 yellow onion, thinly sliced
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1½ pounds russet or Yukon Gold potatoes, cut into wedges
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2 teaspoons paprika
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons seasoned salt
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3 tablespoons olive oil, divided
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1 teaspoon balsamic vinegar
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1 teaspoon sugar
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4 slices Monterey Jack cheese
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1 tablespoon unsalted butter
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4 brioche or sandwich buns, halved
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½ cup mayonnaise
(The paprika, garlic powder, onion powder, seasoned salt, plus a pinch of salt and pepper make a simple fry seasoning used for both the potatoes and the sauce.)
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Before you begin cooking, pound the chicken (2 large breasts) to an even ½-inch thickness so it cooks evenly. Cut each breast in half crosswise to create 4 sandwich-sized portions, then season both sides generously with salt and pepper. Thinly slice the onion (1 medium) and cut the potatoes into wedges (1½ pounds). Set everything aside so it’s ready when you start cooking.
- In a small bowl, combine the paprika (2 teaspoons), garlic powder (2 teaspoons), onion powder (2 teaspoons), seasoned salt (2 teaspoons), and a pinch of salt and pepper to make the fry seasoning. Set aside.
- Add the potatoes (1½ pounds) to the prepared baking sheet. Drizzle with olive oil (1 tablespoon from the divided amount) and sprinkle with about 1 tablespoon of the fry seasoning. Toss to coat and spread into an even layer. Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- While the potatoes roast, heat olive oil (1 tablespoon from the divided amount) in a large skillet over medium heat. Add the onion (1 sliced) and cook, stirring occasionally, until soft and deeply golden, about 8–10 minutes. Stir in the balsamic vinegar (1 teaspoon), sugar (1 teaspoon), and a pinch of salt. Cook 1–2 minutes longer, then transfer the onions to a bowl.
- In the same skillet, add the remaining olive oil (1 tablespoon from the divided amount) and return to medium heat. Add the seasoned chicken and cook until golden and cooked through, about 5–6 minutes per side. Top each piece with Monterey Jack cheese (1 slice per piece), cover the skillet, and let the cheese melt. Transfer the chicken to a plate and loosely cover with foil to rest.
- Reduce the heat to medium-low. Add the butter (1 tablespoon) to the same skillet, then place the buns (4, halved) cut side down in the melted butter. Toast until golden and crisp, about 1–2 minutes.
- In a small bowl, stir together the mayonnaise (½ cup) with about 2 teaspoons of the remaining fry seasoning until smooth.
- Spread the seasoned mayo on the toasted buns, layer with cheesy chicken and caramelized onions, then cap with the top bun. Serve right away with the crispy potato wedges and extra seasoned mayo for dipping.
Notes
No Fry Seasoning: If you don’t want to make the seasoning blend from scratch, substitute 3 tablespoons of your favorite fry or all-purpose seasoning mix (Lawry’s, Kinder’s, or Trader Joe’s work well).
No Time to Caramelize: Use frozen pre-caramelized onions or cook them in advance and refrigerate for up to 5 days. Reheat in a skillet or microwave before assembling.
Make-Ahead: The sauce can be prepared up to 3 days ahead and stored in an airtight container in the fridge. Give it a quick stir before using.
Reheat: Leftover sandwiches reheat best in a 350°F oven for about 10 minutes. Fries crisp back up beautifully on a sheet pan at the same temperature.
Gluten-Free: Use gluten-free buns or sandwich rolls.
Dairy-Free: Skip the cheese and add a spoonful of caramelized onions to keep the sandwich rich and flavorful.
Spicier: Add a pinch of cayenne or a few dashes of hot sauce to the fry seasoning before mixing it into the mayo.
Prep Tip: Pound the chicken evenly to ½ inch thick before cooking. It cooks faster and browns more evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
Find it online: https://www.simplysissom.com/monterey-chicken-sandwiches/
