Italian Chicken and Pepper Sandwiches with Potato Wedges and Creamy Garlic Sauce

There’s something irresistible about a hearty sandwich loaded with tender meat, melty cheese and lightly charred veggies. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce, all stuffed into garlic butter baguettes. Serve it with golden brown potato wedges for a satisfying meal that will have you hooked from the first bite.

Perfect for a weeknight dinner or a casual gathering, these sandwiches are easy to prepare and packed with flavor. The combination of savory chicken, sweet peppers and tangy sauce is a classic that never disappoints.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes bake, prepare the vegetables. Core and thinly slice the bell pepper. Peel and thinly slice the onion.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced pepper and onion. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
4. In the same skillet, add the chopped chicken breast. Sprinkle with Italian seasoning, salt and pepper. Cook over medium-high heat, breaking up the chicken, until browned and cooked through, about 5-6 minutes. Stir in the chicken stock concentrate and cook for 1 more minute. Remove from heat.
5. Make the garlic sauce: In a small bowl, combine mayonnaise, sour cream and garlic powder. Mix well and set aside.
6. Slice the demi-baguettes in half lengthwise. Spread butter on the cut sides. Place on a baking sheet, cut side up and toast in the oven for 2-3 minutes until lightly golden.
7. Assemble the sandwiches: Spread a generous amount of garlic sauce on the bottom half of each baguette. Top with the cooked chicken, then the sautéed peppers and onions. Sprinkle mozzarella cheese evenly over the top.
8. Return the assembled sandwiches to the oven (open-faced) and bake for 3-5 minutes, until the cheese is melted and bubbly.
9. Remove from oven, place the top half of the baguette on each sandwich and serve immediately with the potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would work well in place of mozzarella.

How can I make this recipe gluten-free?

Use gluten-free baguettes and ensure all other ingredients are gluten-free.

Can I prepare the garlic sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.