Spin on the French Dip with chicken, au jus, melty cheese, caramelized onions, garlic aioli and crisp greens
I’m a huge fan of Food Network and all of the chefs, and one of the most prominent lately is Amanda Freitag. She opened a new spot in Dallas, just before I moved and I saw one of their sandwiches the other day, which inspired this dish. It’s a Roast Chicken French Dip: roasted chicken, jus, provolone cheese, caramelized onions, garlic aioli, and lettuce all on a toasty bun. This is one of those sandwiches where you get a little of everything in each bite. Juicy chicken, ooey gooey cheese, the tang from the garlic aioli, sweetness of the onions and crispy refreshing veg from the greens. Let’s go in for a big dunk of jus and make sure you have a napkin cause you're going to need it!
Prep Time: 10 mins
Cook Time: 1.5 hrs
Makes 4 Sandwiches
Ingredients
4 GF sub rolls
4 chicken breasts
Salt to taste
Pepper to taste
8 slices provolone cheese
1 onion sliced
2 T sugar
2 T olive oil
1/2 c mayo
1 T garlic minced
2 T lemon juice
Lettuce, shredded for garnish
1 qt chicken broth
2 T Worcestershire
3 bay leaves
2 c water
1 t garlic powder
1 t onion powder
1/2 t ground thyme
Directions
1. Bring chicken broth, water, garlic powder, onion powder, thyme, bay leaves and Worcestershire to a boil in a saucepan. Reduce heat to simmer and cook 1 hr. Season with salt and pepper.
2. Preheat oven to 400 degrees. Season chicken with salt and pepper on both sides. Roast for 30 mins. Let cool, then shred.
3. Combine mayo, garlic and lemon juice in a bowl to form aioli. Season with salt and pepper to taste.
4. Heat skillet with oil. Add onion and sauté for 8-10 mins. Stir in sugar and cook 1-2 mins. Remove from heat.
5. Add shredded chicken to jus and keep on simmer until ready to serve.
6. Preheat oven to broil. Toast bread for 1-1.5 mins.
7. Add shredded chicken to bottom roll and spoon jus over it. Add two slices of provolone. Place back in oven to melt cheese for 1.5-2 mins.
8. Spread aioli on top roll. Top with onions and lettuce. Serve with jus.