• Adjust rack to top and middle positions and preheat oven to 450 degrees. Cut 1 TBSP butter (2 TBSP for 4 servings) into four cubes (eight cubes for 4). Place butter in a small bowl; bring to room temperature. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries—ours were 3 inches long and 1⁄3 inch thick). Thinly slice tomato into rounds. Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)

• Toss carrots on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Roast on top rack until tender, 15-20 minutes. Swap in broccoli for carrots.

• Meanwhile, pat chicken* dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until 1⁄2 inch thick. Season all over with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 2-3 minutes per side. • Transfer chicken to a plate. Reserve pan.

• Heat pan used for chicken over medium-high heat. Add stock concentrate, 1 TBSP plain butter (2 TBSP for 4 servings), and 1⁄2 cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until heated through, 1-2 minutes (2-4 minutes for 4). Taste and season with salt and pepper if desired. • Turn off heat. Divide au jus sauce between two small bowls (four bowls for 4); set aside for serving. Wipe out pan.

• On a clean work surface, spread softened butter onto one side of each bread slice. Place half the bread slices buttered sides down; layer with Monterey Jack, tomato, and chicken. Top with remaining bread slices, buttered sides up. • Heat pan used for au jus over medium- high heat. Add sandwiches and toast until lightly golden and cheese melts, 2-3 minutes per side. • Transfer to a cutting board.

• Halve sandwiches on a diagonal. • Divide sandwiches and carrot fries between plates. Serve with au jus sauce for dipping.