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Monterey Chicken Sandwich with Potato Wedges

A sandwich that knows it's hot.

BAILEY SISSOM

November 10, 2025

I used to think chicken sandwiches were boring. Not bad, just practical, the meal equivalent of a beige sweater. But this one earns a place in the rotation. The onions cook down until caramelized, then get hit with balsamic and a little sugar until glossy and sweet. The same pan cooks the chicken, which means less mess and better flavor. Lay the Monterey Jack on top and let the heat do the rest.

While that’s happening, the potatoes roast on the top rack, covered in a smoky fry spice mix that you’ll also stir into sour cream for the sauce. It’s a small efficiency that makes dinner feel easier without cutting corners.

Everything lands on a toasted bun with crispy potatoes on the side and a little sauce dripping down the chicken. Beige food, but in the best possible way.

- Bailey

Why You Should Always Pound Chicken (Especially for Sandwiches)

This step is so simple, and it completely changes how your chicken cooks. Pounding it to an even thickness means no dry edges, no thick center that takes forever, and no sandwich you have to fight to eat. Everything cooks evenly, stays juicy, and fits perfectly on the bun.

Place the chicken between two sheets of parchment and pound it gently until it’s about ½ inch thick. You’re not trying to make it paper thin — just even it out so the heat hits it the same way all around. A meat mallet is great, but the bottom of a heavy pan works too.

Once you start doing this, you’ll never skip it. The chicken cooks faster, looks better, and the sandwich finally eats the way you want it to.

If sandwiches are having a moment, I’m fine with it. These two couldn’t be more different, but they are both easy and crowd pleasing.

​Instant Pot BBQ Pulled Pork Sandwiches are one of my go-to meals when I need something comforting that basically cooks itself. The pork gets fall-apart tender in the Instant Pot, then gets piled high on buns with barbecue sauce and slaw.

​Easy Baked Cheeseburger Sliders on Hawaiian Rolls are the definition of family-friendly. They’re baked all at once on a sheet pan, topped with melty cheese, and brushed with a buttery sesame topping. Perfect for game days, weeknights, or anytime you need to feed a crowd.

Monterey Chicken Sandwiches with Potato Wedges

Servings:4
​Time: 45 minutes

Ingredients

• 2 large boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 yellow onion, thinly sliced
• 1½ pounds russet or Yukon Gold potatoes, cut into wedges
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons seasoned salt
• 3 tablespoons olive oil, divided
• 1 teaspoon balsamic vinegar
• 1 teaspoon sugar
• 4 slices Monterey Jack cheese
• 1 tablespoon unsalted butter
• 4 brioche or sandwich buns, halved
• 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 425°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) 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) 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.

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, browns evenly, and gives you that ideal bite.