Gooey Monterey Jack Chicken Sandwich with Balsamic Onions and Crispy Potato Wedges

This isn’t just any chicken sandwich-it’s a hearty, satisfying meal that proves sandwiches are worthy of dinner. Pan-seared chicken breast is topped with gooey Monterey Jack cheese, tangy balsamic caramelized onions and a creamy seasoned sauce, all nestled between toasted brioche buns. Served with crispy roasted potato wedges, this dish is sure to become a weeknight favorite.

The combination of savory chicken, melted cheese and sweet-tangy onions creates a flavor explosion in every bite. The homemade sauce adds a cool, creamy finish that ties everything together. Whether you’re feeding the family or treating yourself, this sandwich delivers comfort and taste.

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Ingredients

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve the brioche buns. Halve, peel and thinly slice the red onion. Cut potatoes into ½-inch-thick wedges (no need to peel).
2. Heat a drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, 8-10 minutes. Stir in balsamic vinegar and 1 teaspoon sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer onion to a small bowl. Wash out the pan.
3. Meanwhile, toss potato wedges on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on the top rack, flipping halfway through, until browned and tender, 20-25 minutes.
4. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in the pan used for the onions. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Evenly sprinkle chicken with Monterey Jack cheese. Cover the pan until cheese has melted, about 1 minute more. Turn off heat; remove chicken from pan and set aside. Wipe out the pan.
5. Melt 1 tablespoon butter in the 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.
6. Spread as much sauce as you like onto bun bottoms, then top with chicken and caramelized onion. Divide sandwiches and potato wedges between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with provolone, mozzarella or cheddar for a different flavor.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prep the onions and sauce in advance. Assemble and toast the buns just before serving.

What can I serve instead of potato wedges?

Feel free to swap the wedges for a side salad, coleslaw or sweet potato fries.