Italian Chicken and Pepper Sandwiches with Roasted Potatoes and Green Beans

There’s something irresistible about a warm, toasty sandwich filled with tender meat, melted cheese and perfectly charred vegetables. This recipe delivers all that and more: herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a tangy garlic sauce, all stuffed into garlic butter baguettes. On the side, enjoy golden brown potato wedges and roasted green beans for a complete and satisfying meal.

Whether you call it a hoagie, sub or grinder, this sandwich is sure to become a weeknight favorite. The combination of flavors and textures-from the crispy potatoes to the creamy sauce-will have everyone asking for seconds.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips.
2. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder. Season with salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. In a small microwave-safe bowl, combine remaining garlic powder and butter; microwave until softened, 10-15 seconds. Stir to combine and season with salt and pepper. Slice baguettes lengthwise, stopping before cutting all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.
5. Open package of chicken and drain any excess liquid; season generously with salt and pepper. Heat a drizzle of olive oil in the same pan used for veggies over medium-high heat. Add chicken and Italian seasoning; cook, stirring, until browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 tablespoons water. Season with salt and pepper. Return veggies to pan; stir to combine.
6. Spread cut sides of bottom baguette halves with half the garlic sauce. Top with chicken and veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. Divide sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F.

What can I substitute for green beans?

Asparagus or broccoli would be great alternatives. Roast them alongside the potatoes.

How do I store leftovers?

Store sandwiches and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.